Beef Bourguignon
- 4 slices bacon, diced
- 8 ounces mushrooms, halved or quartered
- 1 large onion, chopped coarsely
- 2 lbs boneless blade roast, cut into 1 inch cubes
- 3 tablespoons flour
- 1 12 cups red wine
- 1 12 cups beef stock
- 2 tablespoons tomato paste
- 2 cloves minced garlic
- 1 bay leaf
- 1 teaspoon thyme
- salt and pepper
- roasted vegetables (optional)
- Fry the diced bacon in a large pot until browned and remove from pot.
- Add mushrooms and onions to bacon fat and saute until soft, about five minutes.
- Remove from pot.
- Brown beef a little at a time, adding vegetable oil if needed.
- Sprinkle flour over meat.
- Add wine, stock, garlic, tomato paste and seasonings.
- Cook in a slow oven, about 300 degrees, covered, for 2-3 hours.
- I try to do this the day before and then let sit in the frig overnight,which makes the meat incredibly tender and flavourful.
- Add bacon, mushrooms and onions and cook for at least another hour in a slow oven.
- I sometimes roast some root vegetables- carrots, parsnips, turnip and potato and add for the last half hour, but it's equally tasty without.
- You could also add a bit of hot sauce or Worcestershire sauce if you want to spice it up a bit.
bacon, mushrooms, onion, blade roast, flour, red wine, beef stock, tomato paste, garlic, bay leaf, thyme, salt, vegetables
Taken from www.food.com/recipe/beef-bourguignon-87311 (may not work)