Beef Bourguignon

• 1 tablespoon oil
• 1 1/2 pounds beef stew meat cut into 1- to 1 1/2-inch cubes
• 4 slices bacon coarsely chopped
• 1 cup carrots chopped
• 1 clove garlic finely chopped
• 1 teaspoon thyme McCormick GourmetTM
• 1 leaf bay leaves McCormick GourmetTM, Turkish
• 2 cups beef stock Kitchen Basics® Original
• 1 cup dry red wine
• 1/4 cup flour
• 1 tablespoon tomato paste
• 1 pound mushrooms quartered
• 16 ounces pearl onions frozen, thawed

1. Preheat oven to 350u0b0F. Heat oil in 5-quart Dutch oven on medium heat. Add beef in batches; cook until browned on all sides. Remove beef. Add bacon to Dutch oven; cook and stir until lightly browned. Add carrots, garlic, thyme and bay leaf; cook and stir 5 minutes.
2. Mix stock, wine, flour and tomato paste in medium bowl until well blended. Add to Dutch oven. Bring to boil. Add beef, mushrooms and onions; mix well. Cover.
3. Place Dutch oven in oven. Cook 1 1/2 hours or until beef is tender. Remove bay leaf before serving.

oil, beef stew meat, bacon, carrots, garlic, thyme, turkish, beef stock kitchen basicsreg original, red wine, flour, tomato paste, mushrooms, pearl onions

Taken from www.yummly.com/recipe/Beef-Bourguignon-991148 (may not work)