Boeuf Bourguignon

• 1 tablespoon oil
• 3 ounces onions or shallots, chopped
• 3 1/2 ounces thick-cut bacon, diced
• 1 1/2 pounds stewing beef, cut into 1 1/2 -inch pieces, patted dry
• Scant 1/4 cup flour
• 1 1/4 cups any type of stock, hot
• 1 1/4 cups red wine
• 1 bouquet garni (1 bay leaf, 3 sprigs fresh thyme and 3 sprigs parsley, tied together)
• Black pepper
• 3 1/2 ounces mushrooms, diced
• Salt.

1. Time: about 3 hours
2. 1. In a heavy pan over medium heat, heat oil. Add onions and bacon and cook, stirring, until browned. Remove them and set aside; leave fat in pan.
3. 2. Add beef and brown on all sides (work in two batches if needed to avoid crowding).
4. 3. Sprinkle browned beef with flour, stir until browned and add stock. Stir, scraping bottom of pan, then add reserved bacon and onions, the wine and bouquet garni. Season with pepper.
5. 4. Simmer very gently for 2 hours.
6. 5. Add mushrooms and cook 30 minutes more. Season with salt and serve. Or, even better, reheat and serve the next day.

oil, onions, bacon, stewing beef, flour, stock, red wine, bouquet garni, black pepper, mushrooms, salt

Taken from www.epicurious.com/recipes/member/views/boeuf-bourguignon-50163370 (may not work)