Beef Bourguignon

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Beef Bourguignon (By Abigail Dodds)

Ingredients: ½ pound bacon

2 pounds chuck roast, cubed

4 tablespoons flour

Salt and pepper

2 tablespoons butter

1 onion, chopped

Several carrots, sliced

2-4 cloves garlic, minced

2 cups red wine

1 cup beef broth

3 tablespoons tomato paste

Fresh thyme

Directions:

1. Cook bacon in oven.

2. Dredge beef in 4 tablespoons flour (seasoned with salt and pepper).

3. Use several tablespoons of the bacon grease to sauté beef in large Dutch oven on stove until nicely browned.

4. Add 2 tablespoons butter, onion, carrots, and garlic. Cover for a few minutes and stir. Add 2 cups red wine, 1 cup beef broth and 3 tablespoons tomato paste. Stir till simmering. Add fresh thyme. Cover with lid and transfer to 250° oven for 2-4 hours.

Serve with: Grandma Johnnie’s Company Mashed Potatoes Grilled Sourdough Bread or No Fuss Focaccia Autumn Harvest Honeycrisp Apple and Feta Salad (Can substitute pears for apples and pecans for almonds.) Cranberry Bundt Cake