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Beef Bourguignonne 
Ingredients: 1. 2 pounds beef chuck shoulder pot roast, cut into 1-inch pieces 2. 4 slices bacon, chopped (about 4 ounces) 3. 1/4 cup all-purpose flour 4. Vegetable oil 5. 1 teaspoon salt 6. 1/4 teaspoon pepper 7. 1/2 cup beef broth 8. 2 cups Burgundy or other dry red wine 9. 2 tablespoons tomato paste 10. 1 tablespoon minced garlic 11. 2 teapoons dried marjoram leaves, crushed 12. 8 ounces baby carrots (about 1-3/4 cups) 13. 8 ounces fresh pearl onions, peeled or frozen pearl onions 14. 8 ounces mushrooms, cut in half if large 15. Chopped fresh parsley (optional) Instructions: 1. Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings. 2. Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings in same stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed. Remove beef from stockpot; season with salt and pepper. Pour off drippings. 3. Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour. 4. Add carrots and onions to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 30 minutes. Stir in mushrooms; continue simmering, covered, 10 to 15 minutes or until beef and vegetables are fork-tender. 5. Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired. Serves 6 |
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