BEEF BURGUNDY

BEEF BURGUNDY

INGREDIENTS

5 slices bacon, chopped
1 cup yellow or white onions, chopped
3 medium carrots, chopped
1/4 cup celery, finely chopped
2 pounds stewing beef, cubed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried crushed rosemary
1/16 teaspoon ground allspice
1 tablespoon all-purpose flour
1 teaspoon tomato paste
1 1/2 cups mushrooms (cleaned, coarsely chopped)
1 cup burgundy (or dry red wine)
1/2 cup beef stock
2 bay leaves
1 tablespoon minced garlic

DIRECTIONS

1. In a large saucepan over high heat, cook the bacon until it turns crisp. Transfer the bacon to a paper-towel-lined plate to drain. Keep remaining bacon grease in pan.
2. Saute the onions, carrots, and celery in the bacon grease for 5 minutes, until the vegetables turn soft. Transfer them to a bowl with a slotted spoon and set it aside for a moment.
3. Season the beef with the salt and pepper and brown it in the remaining bacon grease. Once all sides of the beef are browned, sprinkle the parsley, thyme, rosemary, allspice, and flour over the beef.
4. Stir in the garlic and tomato paste and cook the spiced beef for 1 minute.
5. Add the mushrooms, cooked vegetables, crisped bacon, red wine, bay leaves and beef stock, into the pan with the beef, and then cook the mixture over low heat, covered, for 1 hour and 15 minutes.
6. Eat as is or remove from heat and keep covered for 40 or more minutes, depending on your desired thickness, in which case, heat again on low heat for about 5 minutes and eat.

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