Beef Bourguignon

By jannycerv

Ingredients

• 6 strips bacon, fried crisp and crumbled, reserve drippings
• 3 # lean beef, cut in 1 1/2" cubes
• 1 medium onion, cut up
• 1 large carrot, peeled and sliced
• 1/4 cup flour
• 1 whole bay leaf
• 2 cans of beef broth
• 1 1/2 cups burgundy wine
• 1 T tomato paste
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp ground thyme
• 1/4 tsp pepper
• 1 # fresh mushrooms, sliced ( you can use canned)
• 2 T butter
• 1 can white onions, drained

Details

Servings 6
Adapted from chefslittlehelper.com

Preparation

Step 1

Directions

Brown beef,onion,carrot. Stir in flour. Add bay leaf and bacon. Mix broth,wine,tomato paste,garlic,salt,thyme,and pepper, then pour over beef, cover and simmer over low heat for 4-8 hours.
Sauté mushrooms, butter and onions and add to beef 2 hours before serving.
Can thicken with cornstarch and can add a little Kitchen Bouquet.