Easy Beef Bourguignon - Beef Recipes - LGCM

Ingredients

• 2 lb Beef Stew Meat (you can substitute chuck or rump roast cut into cubes if you don’t have stew meat)
• 4 slice LGCM Thick Cut Bacon (chopped)
• 1 lb Carrot (cut into 1″ slices)
• 1 lb Button Mushrooms (sliced)
• 1 Yellow Onion (chopped)
• 2 clove Garlic (minced)
• 2 cup Pinot Noir
• 2 cup Beef Broth
• .25 cup Flour
• 2 Tbsp Olive Oil
• 2 Tbsp Butter
• 1 Tbsp Tomato Paste
• Parsley
• Salt
• Pepper
• In a large Dutch oven or similar pot, heat oil over medium high heat. Add bacon and cook until browned. Once browned, use a slotted spoon to remove the bacon and set aside on a separate plate.
• Cover Dutch oven and place into an oven preheated to 225°. Cook for 1.5 hours.
• After 1 hour and 15 minutes, heat the butter in a small pan and add the mushrooms to the melted butter. Cook for 10 minutes.
• Remove Dutch oven from your oven, open and add the cooked mushrooms to the top of the stew. Bring to a boil and then let simmer for 15 minutes.
• Serve stew by itself or on top of noodles or rice. Garnish with parsley, pair with Burgundy wine (now is the time for good stuff!) and enjoy!