Beef Bourguignon

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 cup chopped bacon
• 3 lbs lean beef, cut into 1 inch cubes
• 1 tablespoon salt
• 2 tablespoons flour
• 1/2 teaspoon pepper
• 3 cups sliced onions
• 2 cups baby carrots, whole
• 1/2 cup cognac
• 1 clove garlic, minced
• 3 cups burgundy wine
• 2 cups beef stock
• 1 tablespoon tomato paste
• 1 bay leaf, crumbled
• 1/2 teaspoon thyme
• 3/4 lb fresh mushrooms, quartered
• 18 small onions, peeled and parboiled
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• pepper
• 1/2 cup chopped parsley

Recipe

• 1 saute bacon in large skillet until brown.
• 2 remove with a slotted spoon.
• 3 season beef cubes with salt, pepper and flour and fry in bacon grease a few at a time until browned.
• 4 combine beef cubes with bacon in a large casserole.
• 5 in the same skillet in which bacon and beef was sauteed, saute sliced onions, carrots and garlic until golden brown.
• 6 add cognac and flame.
• 7 stir until flames subside.
• 8 add onions and carrot mixture to the casserole.
• 9 mix well.
• 10 stir in burgundy, beef stock, tomato paste, bay leaf and thyme.
• 11 bring to boil on top of stove, cover and place in oven and bake at 325 degrees for 2 1/2 to 3 hours, or until meat is very tender.
• 12 skim grease, and thicken with a cornstarch and water mixture if necessary
• 13 meanwhile, saute the mushrooms in butter and oil until sizzling and brown.
• 14 add lemon juice, salt, pepper and onions and cook for 2 minutes.
• 15 just before serving, add mushrooms and parsley to top of the casserole.
• 16 serve atop buttered egg noodles or rice.