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 finely chopped

2 Carrots, peeled and finely chopped

2 Cloves Garlic, peeled

Bouquet Garni (3 Sprigs Parsley, 2 Sprogs Time, 1 Bay Leaf and 3 - 5 Peppercornds in the middle 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 mushroom, cleaned

1/3 cup flour

salt and pepper

Preparation

• Fry pork in a pot over medium 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 onion, carrots, garlic, wine, bouquet garni and 2 cups of water. Bring to a boil over high heat, scraping up brown bits off the bottom of the pan with a wooden spoon.
• 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.