Beef Bourguignonne

Source: Houston Junior League Cookbook

This is a great recipe to make as something different for a change.

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Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour

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2 pounds beef, (chuck, round, or sirloin) cut in 1-inch cubes
Salt and pepper
1 1/2 cups Burgundy wine
3 tablespoons cooking oil
1 tablespoon tomato paste
3 tablespoons flour
1 cup beef stock, (rich)
1 crushed clove garlic
1/2 crushed bay leaf
1/2 pound bacon, diced
16 tiny white onions, or 16 green onions
16 large mushrooms, cut in half

Season beef well with salt and pepper; marinate in wine for about 4 hours. Remove beef, draining well; save marinade. Brown beef cubes on all sides in oil in heavy skillet. Add half of reserved marinade to meat in skillet; simmer until liquid evaporates. Remove meat and keep warm. Add tomato paste to skillet and stir for 1 minute on low heat. Add flour and continue to stir for 2 minutes. Add remaining marinade slowly, stirring until thick. Think with beef stock to consistency of rich gravy. Add garlic and bay leaf. Season with salt and pepper. Return beef ti sauce and cook slowly, covered, for about 1 hour. In separate pan, saute onions and mushrooms over low heat for 10-15 minutes. Skim off bacon fat. Season with salt and pepper. Mix with beef and sauce just before seerving.

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