Boeuf Bourguignon

• 2 tablespoons olive oil
• 3 1/3 pounds chuck roast trimmed and cubed
• 12 shallots peeled
• 4 slices bacon chopped
• 1 tablespoon flour
• 1 tablespoon tomato paste
• 1 cup beef stock
• 1 cup red wine good
• 8 ounces button mushrooms halved if large
• 1 bouquet garni thyme stems, parsley stems and bay leaves, tied together
• 1/4 cup chopped parsley coarsely
• beans
• crusty bread

1. Heat 2 tsp of the oil in a Dutch oven on medium heat. Brown meat in batches 2-3 mins each, adding more oil and reheating pan between batches. Transfer to a plate.
2. Heat remaining oil in same pan on high heat. Saute shallots and bacon 4-5 mins, until golden.
3. Add flour and cook, stirring, 1 min. Stir in tomato paste. Gradually add stock and wine, stirring. Return meat to pan with mushrooms and bouquet garni.
4. Cover and bring to a boil. Reduce heat to very low. Simmer 1 hour. Uncover and simmer for 25-30 mins, until meat is tender and sauce has thickened. Season to taste. Sprinkle with parsley. Serve with steamed green beans and crusty bread.

olive oil, chuck roast, shallots, bacon, flour, tomato paste, beef stock, red wine, mushrooms, bouquet garni thyme, parsley coarsely, beans, crusty bread

Taken from www.yummly.com/recipe/Boeuf-Bourguignon-1398744 (may not work)