Boeuf Bourguignonne (Beef Burgundy Stew)

• 4 ounces bacon, chopped (pork or turkey)
• 1 lb round steak, trimmed of fat & cut into 1/2-inch cubes
• 14 tablespoon paprika
• 14 teaspoon marjoram, crushed
• 2 tablespoons butter or 2 tablespoons margarine
• 34 cup onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons flour
• 4 red potatoes, quartered (unpeeled)
• 8 ounces shiitake mushrooms or 8 ounces chanterelle mushrooms, coarsely chopped
• 2 cups beef broth
• 14 cup cognac
• 1 tablespoon dark brown sugar
• 1 tablespoon tomato paste
• 1 teaspoon dried rosemary, crushed using mortar & pestle
• 4 teaspoons fresh thyme, chopped (to garnish)

1. Preheat oven to 350F.
2. In a Dutch oven, cook the bacon over medium-high heat for 5 minutes stirring occasionally.
3. Remove bacon and set aside.
4. Season beef with paprika and marjoram and brown on all sides (1/2 lb at a time) in dutch oven (5-7 minutes per batch).
5. Remove beef and set aside.
6. Reduce heat to medium and cook onion and garlic in butter for 5 minutes, stirring often.
7. Mix in flour.
8. Add bacon, beef, and all other remaining ingredients except for thyme.
9. Bring to a boil over high heat.
10. Remove from heat.
11. Bake, covered in preheated oven until meat is tender (about 1 1/2 hours), stirring occasionally and adding more broth if needed.
12. Garnish each bowl with a tsp of chopped thyme.

bacon, paprika, marjoram, butter, onion, garlic, flour, red potatoes, shiitake mushrooms, beef broth, cognac, brown sugar, tomato paste, rosemary, fresh thyme

Taken from www.food.com/recipe/boeuf-bourguignonne-beef-burgundy-stew-118065 (may not work)