Boeuf Bourguignon

By Jecques

Ingredients

• 3 lbs lean stewing meat
• 1 Tbl. Olive oil
• 6 oucenes bacon cut into 1 1/2 in strips
• 1 tsp salt or to taste
• 1/4 tsp pepper
• 2 tbls flour
• 1 carrotc,sliced
• 1 onion, thinly sliced
• 2 cups red wine**
• 1 cup beef stock
• 1 tbl. tomato paste
• 2 cloves garlic, mashed
• 1/2 tsp thyme
• 1 bay leaf, crumbled
• 1 tbl. butter
• 1 lb. button mushrooms, quartered

Preparation

Step 1

Cook bacon until crisp. Remove from pan.
Transfer each thing to either pressure cooker, stew pot or crock pot as they are ready.
Add beef, cook over high heat until browned on all sides.
Season beef with salt and pepper, sprinkle with flour and toss until flour forms a crust.
Add carrots and onions to pan and cook until soft.

Deglaze pan with small amount of wine, scraping bits from bottom of pan.
Add remaining wine, beef stock, tomato paste, garlic, thyme and bay leaf. Bring to a high simmer. Cook according to which pot you use.

Saute mushrooms in butter until soft. Serve over finished meat and vegetables. Boil remaining juice until reduced to about 2 1/2 cups and pour over meat. Add salt and pepper to taste.