Moolicious Beef Bourguignon

Mike and I love this dish.
It's a whole lot of wine and well worth it. Tonight I served it over top of whole wheat egg noodles, but you can use your favorite starch...mashed or boiled potatoes, white rice, any other pasta etc.
Enjoy!

You'll need:

1/2 cup chopped bacon

oil for pot

3 pounds lean stewing beef. (I used the blade roast type and cut all the fat off and cut it in chunky cubes)

1 sliced carrot

1 sliced onion

salt and pepper

2 tbsps of flour (this will thicken the sauce- if you like it thicker, add more)

3 cups red wine

2 to 3 cups beef stock

1-2 tbsps tomato paste

2 cloves chopped garlic (or more if you like lots!)

1/2 tsp dry or fresh thyme

1 bay leaf

1 package of white mushrooms, sliced

1. Prep (cut, mince, measure etc.) all ingredients before hand. Dry your raw beef cubes on a paper towel (this will help browning).

2. Put oil in your pot on med-high heat and simmer bacon pieces for 2-3 minutes, until brown, then remove and put on a large plate. - Preheat oven to 325

3. Put oil in the pot, then saute beef until brown on all sides. Remove and put it on the plate with the bacon.

4. Next, saute the carrot and onion until softened, maybe 5-6 minutes.

5. Next, put the beef and bacon back in the pot, sprinkle everything with salt, pepper and flour, stir and saute for 5 minutes more.

6. Next, add the red wine (a little for you and 3 cups for the pot!) and beef stock until meat and veggies are covered- use a whisk to get all the brown bits from the bottom of the pot!

7. Stir in the tomato paste, garlic, bay leaf and thyme.

-Bring to a simmer, then cover and set in the oven for 2.5 - 3 hours. Open once to stir and add the mushrooms midway through.

Serve with a crusty garlic bread or baguette!!!!

Moolicious!