BEEF BOURGUIGNON

 I finally got around to trying my hand at this classic dish.  And, boy is it a winner!  You need to be prepared for plenty of prep time cutting and slicing veggies mostly, but the reward is delicious.  Deep, rich and so full of flavor.  

This makes 6 generous servings, so if you're a small family like us.....you'll be able to freeze some and enjoy at another time without all the work!

INGREDIENTS:

1 Tbsp. good olive oil

8 oz. dry center cut applewood smoke bacon, diced

2 ½ lbs. chuck beef cut in to 1 inch cubes

salt

pepper

1 lb. carrots, sliced diagonally into 1 inch chunks

2 yellow onions, sliced

2 tsp. chopped garlic

1 750 ml bottle dry red wine such as pinot noir

1 can (2 cups) beef broth

1 Tbsp. tomato paste

1 tsp. fresh thyme leaves (½ tsp. dry)

4 Tbsp. unsalted butter at room temp (divided)

3 Tbsp. all purpose flour

1 lb. fresh mushrooms stems discarded, caps thickly sliced

½ cup chopped fresh parsley for garnish

DIRECTIONS:

1.  Heat the olive oil in a large dutch oven.  Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.  Remove the bacon with a slotted spoon to a large plate.

2.  Dry the beef cubes with paper towels and then sprinkle them with salt and pepper.  In batches in single layers, sear the beef in hot oil for 3-5 minutes, turning to brown on all sides.  Remove the cubes to the plate of bacon and continue searing until all the beef is browned.  Set aside. 

3.  Toss the carrots and onion, plus 1 Tbsp. of salt and 2 tsp. of pepper into the fat in the pan and cook for 10-5 minutes, stirring occasionally until the onions are lightly browned. 

4. Pre-heat the oven to 250 degrees.   Put the meat and bacon back into the pot with the juices.  Add the bottle of wine plus enough beef broth to almost cover the meat.  Add the tomato paste and thyme.  Bring to a simmer, cover the pot with a tight fitting lid and place it in the oven for about 1.25 hours or until the meat and veggies are very tender when pierced with a fork.  

5.  Combine 2 Tbsp. butter and the flour with a fork and stir into the stew.  Saute' the mushroom in 2 Tbsp. of butter for 10 minutes until lightly browned and then add to the stew.  Bring the stew to a boil, then lower the heat and simmer for 15 minutes.  Season to taste.  

6.  You can serve the stew as is, over egg noodles or a slice of toasted bread.   Garnish with the fresh chopped parsley. 

Enjoy!

Recipe adapted from Ina Garten