Beef bourguignon nachos

Traditional bourguignon - in nacho form!

2 lb

boneless beef stew meat such as chuck roast, cut into cubes

2 cups

dry red wine

1/4 cup

extra virgin olive oil

onion, chopped

carrot, chopped

2 stalks

celery, chopped

garlic clove, chopped

bay leaf

2 tbsp

parsley, chopped

2 tsp

fresh thyme, chopped

Pinch

fresh black pepper

Pinch

salt

5 strips

bacon

2 tbsp

all purpose flour

2 cups

pearl onions

2 cups

white mushrooms, quartered

1/2 cup

chopped parsley, divided for garnish

fresh salt and black pepper

1 large bag

nacho chips

Place meat in a large bowl and add ingredients 1-12. Stir to combine and coat the meat. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours, turning the meat occasionally.
With a slotted spoon or tongs, transfer the meat to a plate, reserving the marinade, and pat dry (The meat will not brown if damp). Strain the marinade into a bowl, and reserve the liquid and the vegetables separately.
Heat a large pot or Dutch oven over medium-high heat. Add and brown bacon, about 5 minutes. Remove the bacon, leaving the fat in the pan. Return the pot to medium-high heat. Add the beef in batches and brown on all sides. Remove with a slotted spoon and transfer back to the plate. Add the reserved vegetables and cook until lightly browned, about 5 minutes. Stir in flour and cook, stirring, until beginning to brown, about 1 minute. Stir in the marinade, then return the beef and bacon to the pot. Add small onions. Bring to a boil. Reduce the heat to low and cook, covered, until the meat is fork-tender, 1 to 1 ¼ hours.
Add mushrooms. Cover and cook until tender, about 20 minutes. Skim off the fat from the surface. Add chopped parsley, salt and pepper.
On a large serving platter, place the nachos chips and carefully spoon the Beef Bourguignon on top. Garnish with more chopped parsley and enjoy.