Name: Beef Bourguignon
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 6
Ingredients: 4 slices bacon, diced; 2 medium onions, sliced lengthwise; 8 oz (250 g) mushrooms, halved; 2 lb (1 kg) Stewing Beef Cubes; 3 tbsp (45 mL) all-purpose flour; 3 cloves garlic, minced; 1 ½ cup (375 mL) red wine; 1 ½ cup (375 mL) beef stock; 1 bay leaf; 1 tsp (5 mL) dried thyme; ½ tsp (2 mL) EACH salt and pepper

Ingredients

4 slices bacon, diced

2 medium onions, sliced lengthwise

8 oz (250 g) mushrooms, halved

2 lb (1 kg) Stewing Beef Cubes

3 tbsp (45 mL) all-purpose flour

3 cloves garlic, minced

1 ½ cup (375 mL) red wine

1 ½ cup (375 mL) beef stock

1 bay leaf

1 tsp (5 mL) dried thyme

½ tsp (2 mL) EACH salt and pepper

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Directions

Pan-fry bacon in Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions and mushrooms in bacon fat until just browned. Remove vegetables and set aside.

Brown beef, in batches and adding some vegetable oil if necessary. Sprinkle flour over meat. Add garlic, wine, broth, bay leaf, thyme, salt and pepper.

Cook, covered in 325°F (160°C) oven for 2 hours. Add reserved bacon, onions and mushrooms; cook for 30 minutes.

Slow Cooker: After Step 2, transfer meat to 24-cup (6 L) slow cooker. Cover and cook on low for 8 hours, adding reserved bacon, onions and mushrooms in final hour.

Category: Stewing Beef
Method: Cold Weather, Comfort Foods, Dinner Party, Oven, Pot Luck, Slow Cooker