Katie’s Boeuf Bourguignon

2 tbsp oil

2 pounds beef chuck steak, cut into 1 inch cubes

2/3 cup bacon, diced

2 onions, diced

4 garlic cloves, diced

2 tbsp flour

1 bottle of dry red wine, such as pinot noir

1 tsp fresh thyme

3 bay leaves, whole

Salt and pepper, to taste

3 carrots, sliced diagonally

1 – 2 cups of mushrooms, sliced

Heat 2 tablespoons of oil in a large, heavy casserole dish over medium-high heat. Cook beef for 5 minutes or until browned and remove from heat. Add bacon and onion and cook until bacon is lightly browned. Add garlic and cook for another minute.  Return beef to pan. Add flour and mix well. Add wine plus water (if needed) until meat is almost covered. Add thyme, bay leaves, salt and pepper. Bring to a boil and then reduce to low. Simmer for 1.5 hours. Add carrots and mushrooms and cook for another 45 minutes or until the meat is tender.

Serve with pasta or boiled potatoes.

 

 

 

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