Beef in Burgundy

By MissHeather

Ingredients

• 6 slices bacon
• 3 pounds stew meat
• olive oil
• 3 1/2 cups dry red wine
• 2 cups beef stock
• 2 tablespoons tomato paste
• 3 cloves garlic, crushed
• 1/2 teaspoon thyme
• 1 bay leaf
• salt , to taste
• 2 yellow onions, peeled and chopped, browned in butter
• roux of 1/2 cup flour browned in 1/2 cup butter

Preparation

Step 1

Cut the bacon into little strips; blanch with boiling water. Fry gently, being careful not to burn or darken fat. Remove from pan. Rapidly brown beef in remaining bacon fat, adding olive oil if needed, carefully and rapidly until a lovely deep brown on all sides. Place in a large 4 qt casserole. Deglaze pan with a shot of red wine and add to beef. Add wine and stock; tomato paste, garlic, thyme, bay leaf and salt.

Bake in 350 oven for 2 to 3 hours. When the beef is tender add the onions. Let all cook together for 20 minutes and then thicken with the roux.