Beef Bourguignon Recipe

The Beef Bourguignon:

3-4 tblsps olive oil

Just enough all-purpose flour to coat the meat

10oz bacon lardons (can't remember where I found those, possibly HEB.  If I hadn't found them, I would have used bacon, cut into small pieces.)

3lb 5oz chuck steak, cut into bite-sized cubes

3 cups red wine (full-bodied)

2 garlic cloves, finely minced, or dried, can use more if you like garlic

2 tblsps tomato paste

1 cup strong beef stock

2 medium carrots, sliced

1 bouquet garni, or any herbs you have, I tossed in about 3 tblsps dried herb seasoning

Salt & pepper

14oz button mushrooms

3-4 shallots or 2 onions

4 tblsps butter 

I bunch flat parsley

Fry the bacon lardons and put aside.  Add salt & pepper to the flour and coat the meat in it, either on a big plate or by shaking meat & flour in a gallon plastic bag.  Heat the olive oil and fry the flour-coated meat in it, in several batches, adding more oil if necessary.

Put the meat and the lardons into a crockpot/casserole, scraping the frying pan for any stuck bits.  Stir in the red wine, a third at a time, then add the garlic, tomato paste, beef stock, carrots, herbs and a few grinds/1 tsp of black pepper.  In a crockpot put setting on 'high', until you see liquid is boiling then change to 'low' for about 3 hours.  In a casserole, cook at 325° for 3 hours.

Meanwhile, chop the shallots/onions and fry in the butter and add the mushrooms, frying until browned.  Taste the meat, give it another 1/2 hr if necssary.  15 minutes before the end of cooking time, stir in the shallots/onions and mushrooms.  Stir well, add salt & pepper if necessary, sprinkle with flat parsley before serving.

Thanks to Lydia for giving us this recipe!