Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 6 strips bacon; 3 lb. rump roast or sirloin tip roast, cut in 1 1/2-inch cubes; 2 large carrots, peeled and sliced; 2 medium onions, sliced; 3 Tbsp. gravy flour; 1 1/2 c. beef bouillon; 1 Tbsp. tomato paste; 2 cloves garlic, minced; 1 tsp. thyme; 2 bay leaves; 1 jar pearl onions, drained; 1 lb. fresh mushrooms, sliced; 1/2 c. red or Burgundy wine

13 ingredients

13 steps

Ingredients

6 strips bacon
3 lb. rump roast or sirloin tip roast, cut in 1 1/2-inch cubes
2 large carrots, peeled and sliced
2 medium onions, sliced
3 Tbsp. gravy flour
1 1/2 c. beef bouillon
1 Tbsp. tomato paste
2 cloves garlic, minced
1 tsp. thyme
2 bay leaves
1 jar pearl onions, drained
1 lb. fresh mushrooms, sliced
1/2 c. red or Burgundy wine

Directions

1

Cook bacon until crisp.
2

Remove and drain.
3

Add beef to bacon grease and brown well.
4

Remove and place in bottom of deep casserole or Dutch oven.
5

Brown carrot and onion.
6

Add seasonings and flour.
7

Add bouillon and mix well.
8

Add this mixture to casserole.
9

Add bacon, tomato paste and onions.
10

Cover and cook at 325° in oven or medium-low stove top; heat for 2 1/2 hours (until beef is tender).
11

Saute mushrooms in 2 tablespoons oleo and add to casserole, along with wine and cook 40 additional minutes.
12

Serve with noodles or rice.
13

If cooking in crock-pot, follow same layering directions and cook on low, 8 to 10 hours.