Beef Bourguignon

 

3 pound beef chuck cut into bite size pieces

6 slices of thick cut bacon, chopped

1 large onion, chopped

3 carrots, cut in large pieces

4 garlic cloves, cut into slices

2 cups red wine

2 cups beef broth

1/2 cup of brandy or cognac

2 tablespoons tomato paste

2 teaspoons fresh thyme leaves

1 pound fresh mushrooms, not too thinly sliced

1/2 cup flour

salt and pepper to taste

parsley for garnish

olive oil and butter for cooking

1. fry bacon in a large cooking pot. Set aside

2. cover beef chunks lightly with flour. In the same pot where you fried the bacon, brown meat chunks from all sides. Set aside

3. if pan is dry, add some more olive oil and sauté onions, garlic and carrots until they develop color

4. add brandy and allow to cook for one minute. Stir in tomato paste and keep stirring for about 30 seconds

5. add beef back to pot along with wine, broth, bacon and thyme. Cover, turn heat down and cook for 2 hours or until meat is soft

6. right before the beef mixture is done, sauté the mushrooms in butter and add to the beef. Season with salt and pepper and sprinkle with parsley

Serve with mashed potatoes or egg noodles