Beef Borguignon

By kathleentirpak

Traditionally, this dish is served with crusty bread, roasted or mashed potatoes, or buttered egg noodles garnished with chopped parsley.

Ingredients

• 2 Tablespoons olive oil
• 6 ounces chopped bacon
• 3 pounds stew meat cut into 1-2 inch pieces
• 2 sliced carrots
• 2 chopped yellow onions
• 2 cloves minced garlic
• 3 Tablespoons flour
• 3 cups red wine
• 1-2 cups beef stock
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 3 bay leaves
• 1 teaspoon dried thyme
• 1 1/2 Tablespoons butter
• 12 oz pearl onions
• 1 1/2 Tablespoons butter
• 4 1/2 cups chopped mushrooms

Preparation

Step 1

Brown the bacon in olive oil at medium heat. Using a slotted spoon, remove bacon from pan and set bacon aside. Brown the beef, in batches, removing each batch using a slotted spoon. Saute the carrots, onions, and garlic ( add more olive oil if needed.) Return bacon and beef in skillet, sprinkle with flour, and cook for 1 minute. Add the red wine and enough beef stock to cover. Add the bay leaves, thyme, salt, and pepper. Bring to a boil, then cover and simmer for 3 hours. Saute the pearl onions in 1 1/2 Tablespoons of butter, then add to the meat mixture. Saute the mushrooms in 1 1/2 Tablespoons of butter, and add to the meat mixture. Heat through for about 10 minutes. Using a slotted spoon, remove the meat and vegetables mixture. Bring the beef liquid to a boil, then cook at medium for about 3 minutes, until the liquid is slightly reduced. Pour the liquid over the beef and vegetables in a serving dish.