serves 4 to 6
- Mushroom Topping:
- 4 lbs. beef chuck cut into 2" cubes. Pat dry with paper towels and season with salt and pepper
- 1 lb applewood smoked bacon
- 1 yellow onion, chopped
- 5 medium cloves of garlic (use garlic press)
- 3 Tblsp. Double conc. "San Marzano" Tomato paste (from tube)
- 2 cups dry red wine (Chianti or Burgundy)
- 1 16 oz. "Perfect Additions" beef stock (find in freezer section of market) - Jensens or Bristol Farms
- 3 Tblsp. Chopped fresh Thyme
- 16 small Yukon gold potatoes cut into quarters seasoned with salt & pepper (peeled or not peeled)
- 1 lb carrots, peeled and cut into 2" pieces (organic preferred)
- 3 boxes button mushrooms (stems removed)
- Approx. 1/2 stick butter
- 3-5 cloves garlic; parsley and thyme (to taste)
In a 8-10 quart dutch oven (Le Cruset type):
Saute (brown) beef chuck in olive oil on high heat and remove from pan.
In the same pan, brown bacon to crisp, not too overly done. Remove from pan, set aside on paper towels. Break up into small pieces when cold.
wipe out bacon grease from pan.
In same pan, brown onion til soft (about half done); then using garlic press, add garlic cloves to onions.
Stir in tomato paste and mix well.
Add wine and "Perfect Additions" beef stock.
Bring to simmer, add beef and thyme.
Cover with lid and simmer on low (OR cover and bake in oven at 350 degrees) for 1.5 to 2 hours. (test after 1 hour). When done, meat should be tender, but not falling apart.
When meat is 15 to 20 minutes from finished, add potatoes and carrots. Cook til potatoes and carrots are tender. In oven or on top of stove. 5 to 10 minutes from finish add bacon.
In a separate pan, saute mushrooms in butter with garlic, parsley & thyme.
Serve Bourguignon in pasta or large stew bowls & spoon sauteed mushrooms over stew. Serve with crusty bread.