Beef Bourguignon

I found this recipe 3 years ago in the Rachel Ray magazine (Oct. 2014) and held on to the page in a file and finally found it again as I was decluttering.  Since it was getting chilly, I figured I'd try it out and I was so glad I did!  Definite keeper according to the family!  What a wonderful, hearty stew for the fall and winter!

BEEF BOURGUIGNON

4 slices bacon, chopped

2 lbs. beef chuck stew meat, cut into 1.5” cubes

4 cups white mushrooms, quartered

1.5 lbs. carrots, peeled and chopped into large 1/2” pieces

2 large onions, chopped

4 Tbsp. tomato paste

2 Tbsp. butter 

4 Tbsp. flour

2 cups beef stock

1.5 cups dry red wine

4 Tbsp. fresh thyme

In a large Dutch oven, cook the bacon over medium-high until crisp, 4 minutes.  Using a slotted spoon, transfer to a bowl.  Season the beef with salt and pepper and add it to the pot in a single layer.  Cook, stirring, until browned all over, about 8 minutes.  Transfer to a plate.  Add the mushrooms and cook, stirring occoasionally, until browned, about 4 minutes.

Reduce the heat to medium and stir in the cooked meat, carrots, onion, tomato paste and butter.  Season and cook, stirring 1 minute.  Sprinkle with flour and cook, stirring, 2 minutes.  Stir in the stock, wine and 2 Tbsp. thyme; bring to a boil.  Reduce the heat to medium-low, cover and simmer until the meat is tender and the sauce thickens, about 1.5 hours.

Stir in the cooked bacon; season.  Divide among bowls, garnish with the remaining thyme.  

*Serve with a nice crusty bread and a salad.