Boeuf a la Bourguignonne

By charlotteh371

Serves 6- 8

Ingredients

• 3 or 4 slices of bacon
• 2 1/2 lbs boneless beef chuck roast, cut into 1 inch cubes
• 1-2 tbs cooking oil
• 2 medium leeks, sliced
• 2 cloves garlic, minced
• 1 1/2 cups burgundy or pinot noir wine
• 1 tsp dried thyme, crushed
• 3/4 tsp dried marjoram crushed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 bay leaves
• 3 cups whole fresh mushrooms
• 2 cups pearl onions, peeled (see note below)
• 3 tbsp. all purpose flour
• 2 tbsp. butter, softened

Preparation

Step 1

In a dutch oven, brown bacon and half of beef in 1 tbsp. hot oil; remove beef. Add remaining beef, leeks and garlic to dutch oven with remaining oil if necessary. Cook and stir until beef is brown and leeks are tender. Return all the beef to the dutch oven.

Stir in wine, thyme, marjoram, salt, pepper and bay leaves. Bring to a boil; reduce heat. Simmer, cover for 1 hr. Add mushrooms and onions. Return to boiling; reduce the heat. Simmer, cover for 25 - 30 mins more or until beef and veges are tender. Discard bay leaves.

In a small bowl, stir together flour and butter until smooth; stir into meat mixture. Cook and stir 1 mins more.

Note: to peel pearl onions, place in boiling water for 30secs; drain and rinse with cold water. Cut off root end and squeeze from the other end.