Traditional Beef Bourguignon

This is a super traditional French recipe for Beef Bourguignon. In fact, this is based on a classic Burgundian recipe I found years ago. Many of the modern takes on Beef Bourguignon will often include tomato sauce, beef stock and sometimes celery. Sounds good right? It sure is, it's called Daube De Boeuf, or Beef Braised in Red Wine and is a completely different dish. Enjoy!

Serves: 4

Ingredients

3lbs Stewing Beef (Chuck), cut into 2 inch cubes

1 Large Yellow Onion, peeled and roughly chopped

2 Carrots, peeled and roughly chopped

2 Cloves Garlic, peeled

Bouquet Garni (3 Sprigs Parsley, 2 Sprigs Thyme, 1 Sprig Rosemary, 1 Bay Leaf and 3 - 5 Peppercorns, all bundled together)

1bottle good, rich, red Burgundy or California Pinot Noir

6oz lean Salted Pork (bacon or pork belly will do), diced

1 lb. Button Mushrooms

1/3 cup Flour

Salt and Pepper

Preparation

• Fry pork in a pot over medium-high heat until crisp.
• Season beef with salt and pepper and add to pot, browning on all sides.
• Sprinkle in flour, and cook, stirring constantly for about 3 minutes.
• Add 1/3 of the wine to deglaze the pan, ensuring you scrape all the brown bits from the bottom of the pot using a wooden spoon. Flavour country!
• Add onion, carrots, garlic, remaining wine, bouquet garni and 2 cups of water. Bring to a boil.
• Reduce heat to low, or cook in oven at 250 for about 3 hour, until meat is tender.
• Add mushrooms and cook for an additional 30 minutes.
• Remove bouquet garni before serving.