Beef Bourguignon

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 8 ounces thick-sliced bacon, cut into small dice
• 3 lbs beef chuck, cut into 1-inch cubes
• 1 cup chopped onion
• 3 tablespoons all-purpose flour
• 3 cups burgundy wine
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh rosemary leaf
• 3 -4 carrots, peeled and cut into 1 1/2 inch julienne (1 1/2 cups)
• 2 cups chopped onions
• 8 ounces sliced mushrooms
• 1 tablespoon unsalted butter
• 2 tablespoons chopped fresh italian parsley

Recipe

• 1 1. preheat oven to 350 degrees.
• 2 2. saute bacon until crisp. set aside leaving 1 tablespoon fat in skillet.
• 3 3. saute beef over medium-high heat until browned.
• 4 4. add onions, sprinkle with salt and pepper and flour. cook over high, stirring constantly for 5 minutes.
• 5 5. add wine, stock, tomato paste, bacon, and rosemary. bring to a boil. cover and bake in oven until meat is tender (about 2 hours).
• 6 6. meanwhile, prepare vegetables: bring small pot of water to a boil. drop in carrots and boil till tender, 5-7 minutes. drain, rinse under cold water. reserve.
• 7 7. melt butter and saute mushrooms and onions over medium heat for 10 minutes. set aside.
• 8 8. when meat is cooked, transfer casserole to a burner. add vegetables. heat through, about 7 minutes. serve garnished with chopped parsley.