Beef Bourguignonne

prep time:: 0 min

Serving size: 6

ingredients

1 1/2 lbs. beef chuck roast -- cut 3/4 inch cubes
2 tbsp bacon drippings -- or veg. oil
1 C chopped onion
1 clove garlic clove -- minced
1 1/2 C Burgundy
3/4 C beef broth
1 tsp dried thyme -- crushed
3/4 tsp dried marjoram -- crushed
1/2 tsp salt
1/4 tsp pepper
2 bay leaves
8 oz mushrooms, whole -- halved if big
4 medium carrots -- cut in 3/4" pieces
2 C frozen pearl onions -- or 8oz. fresh
1/4 C cold water
2 tbsp all-purpose flour
2 slices bacon slices -- drained and crumbled
3 C cooked noodles

directions

Brown Meat in hot bacon drippings until browned add the chopped onion and garlic. Cook until meat is browned and onion is tender. Drain off fat. Return all meat to pot or Dutch oven. Stir in Burgundy, beef broth, thyme, marjoram, salt, pepper, and bay leaves. Brinng to boiling: reduce heat. Cover and simmer 45 minutes. Add mushrooms, carrots, and pearl onions. Return to boiling; reduce heat. Cover and cook about 30 minutes or until tender. Discard Bay leaves. Combine cold water and flour; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in baconn. Serve with noodles.

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