Beef Burgundy

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 slices bacon, diced
• 1 lb boneless beef stew meat, cut into 1 inch pieces
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 12 ounces mushrooms, halved
• 1 (14 ounce) can beef broth
• 1 1/2 cups dry red wine, such as cabernet sauvignon
• 10 ounces small pearl onions, peeled (about 24)
• 1 1/2 teaspoons dried thyme or 1 sprig fresh thyme
• 1/4 cup flour
• 1/4 cup water

Recipe

• 1 cook bacon in a heavy 4 qrt dutch oven or large saucepan over medium heat until crisp.
• 2 transfer bacon with slotted spoon to a medium bowl; set aside.
• 3 brown meat with garlic, transferring it to a plate.
• 4 sprinkle evenly with salt and pepper.
• 5 add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.
• 6 transfer mushrooms to bowl with bacon.
• 7 set aside.
• 8 return meat with any juices to pan; add onions, broth, wine, and thyme.
• 9 bring to a boil; reduce heat to low.
• 10 cover; simmer 1 hour.
• 11 combine flour and water, mixing until smooth.
• 12 stir into meat mixture.
• 13 stir in reserved mushroom mixture.
• 14 bring to a boil; reduce heat.
• 15 simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.
• 16 remove thyme sprig if fresh thyme was used.
• 17 serve over noodles, rice or potatoes, if desired.