Easy Beef Bourguignon

I was always intrigued by this meal.  The way its always spoken of in high regard.   So I found a relatively easier recipe because as a mom I don’t exactly have time to do all the fine points and details of a Julia Child Beef Bourguignon.  The smell was sweet, like that of when my mother cooks her flour dumplings for our Czech goulash.  The taste was wonderful, the onions were soft and flavourful.  I was very pleased with it and I will definitely do it again!

yum yumm!

• 3 tablespoons olive oil
• 2 strips bacon, cut into l-inch pieces
• 2 pounds sirloin steak, cut into 1″ cubes
• Salt and freshly ground black pepper to taste
• 12 small white onions, peeled, whole (cut in half, if desired)
• 1 clove garlic, crushed
• 2 tablespoons all-purpose flour
• 2 cups dry red wine
• 2 cups water
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme
• 1 tablespoon finely chopped parsley
• 3 bay leaves
• 7 peppercorns
• 1 pound mushrooms

First, you heat the oil in a deep stew pot on medium and then cook the bacon for about a minute.  Then add the meat (salt and pepper it first!)  and brown it on all sides (takes about 6-7 minutes) and empty the meats from the pot.  Toss in the garlic and onion, let that cook for 2-3 minutes then re-add the meat and flour and mix that around.  once the flour isn’t visible anymore add everything else except the mushroom.  Stir it around a bit, then just let it cook for 1.5 – 2 hrs on low setting.  Once you’re satisfied with that toss in the mushrooms and let them cook with everything for about 15 minutes, discard the bay leaves and voila! Easy Beef Bourguignon! Easier to make than to spell.