Boeuf Bourguignon(Beef Stew In Wine; French)

• 3 lb. beef chuck or round
• 2 Tbsp. unsalted butter
• 1 tsp. salt
• 1/2 tsp. ground pepper
• 1 bay leaf
• 6 to 8 cloves whole garlic, peeled
• 2 tsp. fresh thyme
• 1 c. Burgundy wine
• 3 oz. bacon, cut in 1/4-inch cubes
• 2 c. cut carrots
• 10 oz. pearl onions, blanched then peeled
• 3/4 lb. mushrooms

1. In skillet, render bacon until browned.
2. Remove bacon and add beef (cut in cubes) in small batches.
3. Brown on all sides (if necessary, add butter and simmer).
4. Add carrots, onions, garlic, bay leaf, thyme, wine and salt and pepper.
5. Simmer for 2 hours. Saute mushrooms until lightly browned.
6. Add mushrooms to stew and cook for 10 minutes.
7. Remove bay leaf.
8. Dish may be made up to 2 days ahead and refrigerated.
9. Serve with noodles and wine.
10. Serves 6.

beef chuck, unsalted butter, salt, ground pepper, bay leaf, garlic, thyme, wine, bacon, carrots, pearl onions, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322092 (may not work)