Beef Bourguignonne

By deanarrca

Ingredients

• 1 1/2 lbs. beef chuck roast, cut 3/4 inch cubes
• 2 tablespoons bacon drippings, or veg. oil
• 1 cup chopped onion
• 1 clove garlic clove, minced
• 1 1/2 cups Burgundy
• 3/4 cup beef broth
• 1 teaspoon dried thyme, crushed
• 3/4 teaspoon dried marjoram, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 bay leaves
• 8 ounces mushrooms, whole, halved if big
• 4 medium carrots, cut in 3/4" pieces
• 2 cups frozen pearl onions, or 8oz. fresh
• 1/4 cup cold water
• 2 tablespoons all-purpose flour
• 2 slices bacon slices, drained and crumbled
• 3 cups cooked noodles

Details

Servings 6

Preparation

Step 1

Brown Meat in hot bacon drippings until browned add the chopped onion and garlic. Cook until meat is browned and onion is tender. Drain off fat. Return all meat to pot or Dutch oven.
Stir in Burgundy, beef broth, thyme, marjoram, salt, pepper, and bay leaves. Brinng to boiling: reduce heat. Cover and simmer 45 minutes. Add mushrooms, carrots, and pearl onions. Return to boiling; reduce heat. Cover and cook about 30 minutes or until tender. Discard Bay leaves. Combine cold water and flour; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in baconn. Serve with noodles.