Beef Bourguignon, **Best** Recipe

• 3/4 lb mushroom Sliced
• 1/4 c. butter
• 4 slc bacon minced
• 2 lb boneless beef In 2" Cubes
• 2 Tbsp. flour
• 2 x cloves garlic crushed
• 6 ounce tomato paste divided
• 1 1/4 c. dry red wine or possibly more
• 2 x beef bouillon cubes
• 2 Tbsp. sugar
• 1/4 tsp salt
• 1/4 tsp thyme
• 1 sm bay leaf
• 4 x peppercorns
• 1/2 lb onions quartered and sliced

1. In large pot, saute/fry mushrooms in butter; remove mushrooms and set aside.
2. Fry bacon till crisp; remove and set aside.
3. Add in meat to drippings and brown well.
4. Blend in flour.
5. Add in garlic, 2 Tbsp.
6. tomato paste, wine, and seasonings.
7. Cover and simmer for 2 hrs, stirring occasionally.
8. Add in onions, mushrooms, and bacon; simmer 1 hour longer.
9. Add in additional wine if liquid has evaporated as well as the remaining tomato paste.E .
10. Garnish with cherry tomatoes and serve over rice if you like.

mushroom, butter, bacon, boneless beef, flour, garlic, tomato, red wine, beef bouillon cubes, sugar, salt, thyme, bay leaf, peppercorns, onions

Taken from cookeatshare.com/recipes/beef-bourguignon-best-81644 (may not work)