3/4 lb Carrots, peeled and chopped into 1/2 inch pieces
1 Large Onion, chopped
2 Tbls Tomato Paste
1 Tbls Butter
2 Tbls Flour
1 Cup Beef Stock
3/4 Cup Dry Red Wine
2 Tbls Fresh Thyme
1 Small Baguette
Instructions
In a large Dutch oven, cook the bacon over medium-high heat until crisp, about 4 minutes. Using a slotted spoon, transfer bacon to a bowl. Season the beef with salt and pepper and add it to the pot in a single layer. Cook, stirring, until browned on all sides, about 8 minutes. Transfer to a plate. Add the mushrooms to the pot and cook, stirring occasionally until brown, about 4 minutes.
Reduce the heat to medium and stir in the cooked meat, carrots, onion, tomato paste and butter. Season with salt and pepper and cook, stirring 1 minute. Sprinkle with flour and cook, stirring, 2 minutes. Stir in the stock, wine and 1 Tbls thyme. Bring to a boil. Reduce heat to medium low, cover and simmer until the meat is tender and the sauce thickens, about 1 1/2 hours.
Stir in the cooked bacon; season. Divide among bowls. Garnish with the remaining thyme and serve with a baguette slice.
Serving
Suggestions
Serve over egg noodles.
Originally Submitted
10/18/2014
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