Beef Bourguignon

What to do with tough old stew meat?  Slow simmer it for hours in wine and herbs.  I pulled the old Betty Crocker cookbook off the shelf because it has all these standards in it.  And 'ol Betty done good.  The chunks of beef were super tender and had great flavor.  I was pretty pleased with it and it was really easy to make.  When I'm cooking all my meals for the weekend it's nice to have a couple of dishes that sit on the back burner while I busy myself with other recipes.

Beef Bourguignon

1 pound stew beef

1 1/2 onion, chopped

2 cloves garlic, chopped

1 small bottle red wine (187mL)

1C broth

2 bay leaves

1t thyme

3/4t marjoram

1C mushrooms, chopped

5 carrots, cut into 1 inch chunks

3-4 strips bacon, chopped

1.  Add some fat of choice to a dutch oven and heat.  Add the beef and sear on all sides.  Remove from skillet and set aside.

2.  Add the onion and garlic to the dutch oven and saute until they just begin to soften. 

3.  Add the meat back to the dutch oven.  Add the wine, broth and herbs.  Simmer, covered for about 45 minutes.

4.  Add the carrots and mushrooms.  Simmer for 30 minutes or until the carrots are soft. 

5.  While the carrots are cooking, add the bacon to a skillet and cook until crispy.

6.  When the carrots are soft, turn off the heat and add the bacon. Stir to incorporate.  Serve!