A classic, perfect for a cold winter weekend!
1/2 lb bacon, cut into 1/4 inch strips
2 lb cremini muchrooms, sliced
Salt and pepper
2 lb beef sirloin, cubed
2 onions, halved, sliced 1/4″ thick
1 lb carrots, 1 1/2 thick slices
2 tbsp tomato paste
1/2 c brandy
1 1/2 c burgendy wine
2 bay leaves
1 tbsp thyme leaves
1 tsp red wine vinegar
Preheat oven to 250.
In a large oven proof pot over medium low heat, cook bacon until crispy. Remove to a napkin to drain. Add mushrooms, cook until browned, in two batches if needed. Set aside.
Season meat with salt and pepper. Cook meat until browned all over, remove from pot. Add veggie and cook until soft about 10 minutes. Add tomato paste and stir, cooking for 2 minutes. Add the brandy, and scrape the browned bits. Add meat, mushrooms and bacon, stir to coat. Addi the herbs, stock and wine. Cover and place in the oven for 2 – 3 hours until beef is tender.
Serves 4 – 6.
One thought on “Beef Bourguignon ”
This is a whole new level of delicious!