How to prepare a succulent and juicy beef bourguignon

published on 26 September, 2019 at 10:59
Ingredients:
1 tbsp olive oil
8 slices bacon thick cut, chopped
3 lbs stewing beef lean, cut into 1 inch pieces
1 large onion chopped
1 large carrot peeled and roughly chopped
1 lb pearl onions peeled
1/2 tsp salt or to taste
1/2 tsp pepper ground, or to taste
4 cloves garlic minced
1 lb mushrooms chopped
2 tbsp all-purpose flour
3 cups red wine
2 cups beef broth low sodium or no sodium added
1 tbsp tomato paste
1 bay leaf
1 tbsp thyme fresh
 
Directions:
In a ceramic pot brown the bacon and set aside. In the same pot brown the beef too and set aside. Place carrot, onions, seasoning, garlic and mushroom. Let cook together and add flour, beef and wine. Mix and add, finally, bay leaf and thyme. Bring to boil and bake for 2 1/2 hours at 325°F (160°).
 
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