Beef Bourguignon

• 3/4 stick butter
• 2 tbsp. corn oil (I used olive)
• 2/3 cup smoked lardons, diced (I used Trader Joe's Black Forest bacon)
• 2 lb. stewing beef (I used flatiron steak - very good)
• 2 lg. garlic cloves, minced
• 1 carrot, diced
• 1 leek, halved and sliced
• 1 onion, finely chopped
• 2 tbsp. all-purpose flour
• 1 1/2 cups full-bodied red Burgundy (I used a Cotes du Rhone)
• 2 generous cups of beef stock
• 1 tbsp tomato paste
• 1 fresh bouquet garni
• 12 pickling onions, peeled but kept whole (I used frozen)
• 12 white mushrooms
• salt & pepper
• chopped fresh flat-leaf parsley, to garnish
• French bread, to serve

1. Preheat oven to 300. Heat 2 tblsp of butter and 1 of oil in large flameproof casserole. Cook the bacon over med.hi heat, stirring, for 2 mins, or until beginning to brown.Using slotted spoon, remove from casserole and drain on paper towels.
2. Trim the beef and cut it into 2" chunks. Add the beef to the casserole and cook over high heat, stirring frequently, for 5 mins., or until browned on all sides and sealed, adding more butter or oil as needed. Using slotted spoon, transfer to a plate.
3. Pour off all but 2 tblsp of the fat from the casserole. Add the garlic, carrot, leek, and chopped onion and cook over med heat, stirring frequently, for 3 mins., or until the onion is beginning to soften. Sprinkle in the flour, and salt & pepper to taste and cook, stirring constantly, for 2 mins., then remove from the heat.
4. Gradually stir in the wine and stock and add the tomato paste and bourquet garni, then return to the heat and bring to a boil, stirring and scraping any sediment from the bottom of the casserole.
5. Return the beef and bacon to the casserole and add extra stock if necessary so that the ingredients are covered by about 1/2 " of liquid. Slowly return to a boil, then cover and cook in the oven for 2 hrs.
6. Meanwhile, heat 2 tblsp of remaining butter and oil in a large saute pan and cook the onions over med-hi heat, stirring frequently, until golden all over. Transfer to a plate.
7. Heat remaining butter in the pan and cook the mushrooms, with s&p to taste, stirring frequently, until golden. Add onions & mushrooms to the casserole, re-cover and cook for an additional 30 mins, or until the beef is very tender.
8. Discard the bouquet garni & adjust the seasoning. Serve garnished with parsley, accompanied by plenty of French bread for mopping up all the juices.
9. Note: I had to add a slurry of flour & water to thicken the sauce.

butter, corn oil, lardons, stewing beef, garlic, carrot, onion, allpurpose flour, fullbodied red burgundy, generous, tomato, bouquet garni, pickling onions, white mushrooms, salt, flatleaf parsley, bread

Taken from www.epicurious.com/recipes/member/views/beef-bourguignon-52903001 (may not work)