BEEF BURGUNDY

By jarren

Ingredients

• 2 slices bacon, cut into 1/2-inch pieces
• 3 pounds boneless beef chuck, trimmed and cut into 11/2-inch chunks
• 5 carrots, cut into 1/2-inch pieces
• 3 garlic cloves, crushed with side of chef's knife
• 1 large onion, cut into 1-inch pieces "V
• 2 tablespoons all-purpose flour 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 2 cups dry red wine
• 4 sprigs fresh thyme
• 1 package (12 ounces) mushrooms,
• trimmed and each cut into quarters, or halves if small
• 1/2 cup loosely packed fresh parsley leaves, chopped

Details

Servings 10
Preparation time 60mins
Cooking time 150mins

Preparation

Step 1

In 5- to 6-quart Dutch oven, cook bacon over medium heat until browned. With slotted spoon, trans-fer bacon to medium bowl.

Pat beef dry with paper towels. Add beef, in 3 batches, to bacon drippings and cook over medium- high heat 5 minutes or until well browned on all sides. With slotted spoon, transfer beef to bowl with bacon Preheat oven to 325°F.

To drippings in Dutch oven, add carrots, garlic, and onion, and cook 10 minutes or until vegetables are browned and tender, stirring
occasionally. Stir in flour, tomato paste, salt, and pepper, and cook 2 minutes, stirring. Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.

Return meat, meat juices, and bacon to Dutch oven. Add thyme and mushrooms; heat to boiling. Cover Dutch oven and bake 1 1/2 to 2 hours or until meat is fork-tender, stirring once. Skim and discard fat from liquid; discard thyme sprigs. Sprinkle with parsley to serve.