Beef Bourguignon

Meat:

• 2 1/2 pounds chuck beef
• 1/2 t salt
• 1/4 t pepper
• 1 T oil
• 4 ounces bacon, chopped

Stew:

• 3 large carrots, sliced
• 1 large yellow onion, chopped
• 3 T flour (maybe use more)
• 1 T tomato paste
• 2 cloves garlic, minced
• 1/2 t salt
• 1/4 t pepper
• 500 - 750 ml Pinot noir (start with less)
• 2 c low sodium beef broth
• 5 stems fresh parsley (plus more for garnish)
• 5 sprigs fresh thyme
• 1 bay leaf

Topping:

• 1 T oil
• 14 ounces frozen pearl onions
• 8 ounces cremini mushrooms, halved or quartered

Meat:

Cut beef in 1 inch cubes. Pat dry and season.

Heat oil and fry bacon. Transfer to plate to hold.

Cook the beef in batches, and save with bacon.

Sauce:

Add carrots and onion to the pot, cooking until tender, about 5 minutes.

Stir in flour, tomato, garlic, seasoning, and cook for a minute.

Add wine and broth, and stir well, lifting all browned bits, and boil.

Tie herbs together to form a bouquet Garni. Add to the pot along with bacon and beef.

Cover and cook for 60-90 minutes, and the beef is very tender.

Topping:

20 minutes from end of cook time, heat oil and add onions for about 8 minutes. Add mushrooms and cook for 6-8 minutes more.

Finishing:

Discard the bouquet garni.

Serve stew topped with onions and mushrooms, and chopped parsley if desired.