Beef Bourguignon

Beef Bourguignon is an old time classic entree that was made famous by Julia Child.  Shhhh.....hear her saying it?  That voice will never be forgotten.  The other day, I don't know why, I decided I just had to have it.  Nothing else was good enough.  So off to the store I went in search of the few things I needed, like pearl onions.  Who keeps those in the house?  Not me.

There are many variables about this recipe.  The recipe below serves two large servings.   When I want to serve it for a dinner party I will double the recipe.  If you are serving other dishes the doubled recipe will then serve 6 small portions.  Or double the recipe if you want leftovers as this freezes well.

Ingredients:
Bay leaves
Fresh Parsley
Fresh Thyme
1 Tbsp Olive Oil
1/2 Onion, chopped
3 slices bacon, diced
2 cups beef stock
1 1/2 pounds stewing beef, cut into bitesize peices
1/4 cup flour
1 1/4 cups red wine
1/2 cup sliced mushrooms
1 cup of pearl onions, cleaned 
1 cup carrots, chopped
1 cup peas

Make a bouquet garni by tying together the thyme, parsley and bay leaves with kitchen twine.
In a saucepan heat the beef stock.
In a dutch oven heat the olive oil then add the onion and bacon. Saute until brown, then remove from the pan and set aside.  Leave the oil in the pan.

Add the beef to the pan and cover with flour.  Toss to coat.  Saute until browned.

Add the red wine and deglaze the pan by scraping up all the brown bits.  Add the hot beef stock, the carrots, mushrooms, peas, pearl onions, bouquest garni and simmer for 2 to 2 1/2 hours.   Season with salt and pepper.

Remove bouquest garni before serving.

This can be served over mashed potatoes for a complete meal.  I have also seen it served over noodles.  If you want to take a shortcut, you can cut up some potatoes and add it to the pot the last 30 minutes of cooking.  Then you have a complete meal in the pot, similar to a stew.

This meal is perfect for a cold winter night.  It's satisying, comforting and filling.

I hope your family enjoys it.