Beef Bourguignon
Ingredients
1 chuck roast cut into ¾ inch cubes
1 Tbsp cooking oil
1 ½ cups chopped onion (3 medium)
2 cloves garlic, minced
1 ½ cups Pinot Noir or Burgundy Wine
¾ cups beef broth
1 tsp dried thyme, crushed
¾ tsp dried marjoram, crushed
½ tsp salt
¼ tsp pepper
2 bay leaves
3 cups fresh whole mushrooms
2 cups of ¾ inch pieces carrots (4 medium)
1 cup pearl onions, peeled or 1 small whole onion
2 Tbsp all-purpose flour
2 Tbsp butter, softened
2 slices bacon, crisp cooked, drained, crumbled
3 cups hot cooked noodles or mashed potatoes
Preparation
In a 4-quart Dutch oven, brown half the meat in oil, remove meat. Add remaining meat, chopped onion, and garlic to pan. Cook and stir until meat is brown and onion is tender. Return all meat to pan.
Stir in wine, broth, thyme, marjoram, salt, pepper, and bay leaves. Bring to boiling, reduce heat. Simmer covered for 45 minutes. Add mushrooms, carrots, and pearl onions. Return to boiling; reduce heat. Cook covered for 25-30 minutes more or until meat and vegetables are tender. (May want to cook meat longer, till tender before adding vegetables.) Discard bay leaves.
In a small bowl, stir together flour and butter until smooth, stir this into meat mixture. Cook and stir until thickened and bubbly, then 1 minute more. Stir in crumbled bacon. Serve with hot noodles.Â