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Beef Bourguignon

Ingredients

• 1 pound boneless beef chuck roast, cut into 3/4-inch cubes
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 1/2 cups Burgundy
• 3/4 cup beef broth
• 1 teaspoon dried thyme, crushed
• 3/4 teaspoon dried marjoram, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 bay leaves
• 3 cups whole mushrooms
• 4 medium carrots, cut into 3/4-inch pieces
• 8 ounces pearl onions or 2 cups frozen small whole onions
• 2 tablespoons all-purpose flour
• 1/4 cup water
• 3 cups hot cooked noodles or mashed potatoes
• 2 slices bacon, crisp-cooked, drained, and crumbled
• 1 tablespoon chopped parsley

Directions

1. Cook half of the meat in 1 tablespoon of the oil until meat is brown.
2. Remove meat from pan.
3. Add remaining oil and meat, chopped onion, and garlic to pot and cook until meat is brown and onion is tender.
4. Drain fat.
5. Return all meat to pot.
6. Stir in wine, beef broth, thyme, marjoram, salt, pepper, and bay leaves.
7. Simmer, covered, 45 minutes, stirring occasionally.
8. Add mushrooms, carrots, and pearl onions.
9. Return to boiling, reduce heat and simmer, covered, for 25 to 30 minutes more, stirring occasionally.
10. Discard bay leaves.
11. Stir flour and the water into meat mixture.
12. Cook and stir until thickened and bubbly.
13. Serve with noodles.
14. Top with bacon and parsley.

Attribution