Beef Burgundy

This is another really flavorful dish I made last week. Last week was full of flavor!

If you have never had beef burgundy, you are really missing out!

Cook wide egg noodles until al dente.

In a large pot or dutch oven, cook the bacon pieces until golden brown. Remove with a slotted spoon to drain on paper towels.

Increase heat to medium-high, add a layer of meat. Make sure and don't crowd the meat. Cook for a minute or so on each side, browning all sides of the meat. Transfer meat to a plate, cook the rest of the meat and transfer to the plate.

In a skillet over medium heat, melt 1 tablespoon of butter. Add the pearl onions and cook, stirring frequently, until they are golden. Remove and set aside.

Add 1 more tablespoon of butter to the skillet and add all the mushroom. Saute until they are golden and set them aside with the pearl onions.

In the pot (which is empty with brown bits) melt the last tablespoon of butter over medium heat, add the chopped onion, carrot and garlic. Cook until softened 3-4 minutes. Sprinkle flour over vegetables and cook for 2 more minutes.

Add the wine, tomato paste and kitchen bouquet. Bring to a boil, scraping up all the browned bits from the bottom of the pan.

Add the beef and bacon back to the pot, pour enough broth to just cover the meat. Add the thyme. Return the mixture to a boil and turn heat down to a simmer. Cover the dish, put in a 200 degree oven for 3 hours, or until meat is very tender.

Taste and adjust the seasoning. Add the mushrooms and pearl onions and cook for 30 minutes longer. Stir in the chopped parsley just before serving.

Serve over extra wide egg noodles.

Ingredients:

3 1/2 lbs chuck roast or pre-cut stew meat
6 oz. thick cut bacon, cut into 1/4 inch pieces
3 tablespoons butter
3/4 lb pearl onions, boiled for a few minutes and peeled
3/4 lb small button mushrooms, hard portion of stem removed and wiped off with damp towel
1 large onion, finely chopped
1 medium carrot, chopped
4 sprigs of thyme
3 cloves garlic, finely chopped
3 tablespoons flower
3 cups full-bodied red wine
1 1/2 tablespoon tomato paste
1 tablespoon Kitchen Bouquet (found by the marinades and steak sauces)
2 1/2-3 cups beef broth
1 tablespoon chopped flat-leaf parsley
Kosher salt
Freshly ground black pepper