Beef Bourguignon

Instructions

1. 1

   Preheat the oven to 180 °C (350 °F).

2. 2

   Dredge the meat cubes in flour. In a large Dutch oven, brown the meat on all sides in the oil.

3. 3

   Add the chopped onion, carrots and celery. Cook for 3 to 4 minutes.

4. 4

   Add the wine, broth, tomato paste, garlic, bay leaves, and thyme. Season with salt and pepper.

5. 5

   Bring to a boil, cover and bake for about 2 hours.

6. 6

   Meanwhile prepare the onions. For easy peeling, blanch them in boiling water for 2 minutes.

7. 7

   In a skillet, brown the bacon. Remove the bacon, leaving the hot fat in the skillet. Sauté the mushrooms in the bacon fat.

8. 8

   Place the bacon, onions, and mushrooms in the Dutch oven 20 minutes before the end of cooking.

9. 9

   Serve with rice or mashed potatoes.