Beef Bouguignon

By arthurlemay

Ingredients

• 3 pounds sirloin tips
• Salt and pepper to taste
• 1/2 pound slab bacon. Cut into 1/4" strips
• 2 tablespoons King Arthur flour
• 3 cloves garlic, peeled and sliced
• 1 1/2 cups red wine
• 1 tablespoon white vinegar
• 3 cups beef broth
• 1 pound mushrooms, trimmed and quartered
• 1 large carrot, peeled and diced
• 1 pound pearl onions
• 1 teaspoon thyme, chopped

Preparation

Step 1

Season the meat with the salt and pepper. Set aside.

In a large heavy-bottomed pot over medium-high heat, cook the bacon, stirring, until it has browned and has rendered enough fat to coat the bottom of the pan, about 7 minutes.

Add the beef and garlic and cook, stirring occasionally, until the beef is browned on all size.

Add the flour and stir to coat the meat, about 2 minutes.

Add the red wine, white vinegar and the beef broth, stirring to prevent lumps. Bring to a simmer and add the vegetables and Thyme. Simmer until the meat is very tender, about 1 1/2 hours.

Taste and adjust the seasoning if necessary.