Beef Bourguignon

Beef Bourguignon

Ingredients:

3 pounds of lean beef cut into 1 ½ inch cubes

½ a pound of smoked bacon

2 cups of beef broth

1 pound of fresh button mushrooms, sliced

2 onions, sliced

2 carrots, sliced

1 tablespoon of tomato paste

2-3 tablespoons of all-purpose flour

2 teaspoons of chopped garlic

1½ teaspoon of fresh thyme, chopped

2 tablespoons of mixed fresh herbs (thyme, parsley and 1 bay leaf)

1 bay leaf

4 tablespoons of butter

4 tablespoons of olive oil

Method

Heat the olive oil in a large casserole dish. Add diced bacon, and cook over medium heat for 5 to 10

minutes, or until it is light golden brown. Using a slotted spoon, remove the bacon, and transfer it on a plate.

Remove the beef from the marinade, dry it with paper towels and season it with salt and pepper. Place it in the same casserole, where you have cooked the bacon, and cook it on all sides until it gets brown. Transfer it to a side dish, with a slotted spoon.

In the same fat, sauté carrots and onions, while stirring occasionally, for 8 minutes, or until tender, but not browned.

Heat two tablespoons of butter in saucepan, and as soon it starts melting, add mushrooms and cook until soft.

Return the beef to the casserole with onions and carrots, and sprinkle with flour. Toss the meat with a

wooden spoon, to coat all pieces evenly. After 4 minutes, stir in the bacon, and gradually pour in the wine, just enough to cover the meat. Add chopped garlic and the bay leaf, and bring to the boil. Simmer for 5 minutes, over medium heat.

Mix in tomato paste and thyme. Reduce heat and pour in ½ a glass of wine, and enough beef broth to cover the meat. Simmer for 1 hour, and then add the mushrooms. Cover with a lid and let it cook for 1 more hour, or until the meat is tender. Stir occasionally while cooking and add more beef broth if necessary