Beef Bourguignon
INGREDIENTS
8 strips Bacon
1 tbsp olive oil
2 1/2 lbs lean stewing beef cubes
2 carrot, sliced
2 stalks celery, sliced
2 Tbsp flour
3 cups white wine
2 cups beef stock
1 Tbsp tomato paste
1 tsp Thyme
PROCEDURE
-Preheat oven to 450
-Heat olive oil in a heavy pot or dutch oven. Cook bacon on medium low until fat is rendered. Remove bacon and keep fat in the pot.
-Use paper towels to dry beef - wet beef won't brown.
-Slice carrots and celery. Set aside.
-Brown beef a few pieces at a time in the bacon fat. About 3-4 minutes per batch. Remove beef pieces to a paper towel until every piece is browned.
-Add celery and carrots to pot and saute until soft, about 5 minutes.
-Add beef back to pot. Add flour and mix until all the beef is coated. Put pot in oven for 5 minutes or until flour is browned
-Turn oven down to 325
-Add wine, beef stock, tomato paste and thyme to the pot. Add salt and pepper to taste. Cover casserole with a lid and put it back in the oven for about 2 1/2 hours.
Enjoy!
Tags: christmas, beef, beef bourguignon, julia child, beef stew