Boeuf Bourguignon

Very good and very rich. This traditional recipe will always please. You may need to play with the addition of water, as with none, it will brown to the bottom of the pan, and with too much, it might be too soupy. The 3/4 cup water addition is only a guide and reminder to check it.

ingredients

Butter
1/4 lb diced bacon
1 1/2 lbs beef chuck roast cut into 2" cubes
2 Tbsp flour
1 1/2 cups red wine
1/2 tsp salt
1/2 tsp thyme
3/4 cup water
1/4 tsp pepper
1-2 bay leaves
1/2 lb mushrooms cut in quarters

directions

1
Fry bacon until crisp, drain. Break up into small pieces.
2
In an oven safe pot, heat 2 tsp of Butter, add pieces of Bacon and saute until hot. Remove from pan and set aside.
3
Coat Beef with flour, add to pan and brown.
4
Add Wine, Salt, Thyme, Pepper, and Bay Leaf. Heat to boiling and cover.
5
Bake at 325 for 2 hours. After the first hour, add the 3/4 cu water.
6
In a skillet, brown Mushrooms in Butter.
7
Stir Bacon and Mushrooms into the Beef mixture and cook additional 5 minutes.