Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 3/4 stick butter; 2 tbsp. corn oil (I used olive); 2/3 cup smoked lardons, diced (I used Trader Joe's Black Forest bacon); 2 lb. stewing beef (I used flatiron steak - very good); 2 lg. garlic cloves, minced; 1 carrot, diced; 1 leek, halved and sliced; 1 onion, finely chopped; 2 tbsp. all-purpose flour; 1 1/2 cups full-bodied red Burgundy (I used a Cotes du Rhone); 2 generous cups of beef stock; 1 tbsp tomato paste; 1 fresh bouquet garni; 12 pickling onions, peeled but kept whole (I used frozen); 12 white mushrooms; salt & pepper; chopped fresh flat-leaf parsley, to garnish; French bread, to serve

18 ingredients

1 steps

Ingredients

3/4 stick butter
2 tbsp. corn oil (I used olive)
2/3 cup smoked lardons, diced (I used Trader Joe's Black Forest bacon)
2 lb. stewing beef (I used flatiron steak - very good)
2 lg. garlic cloves, minced
1 carrot, diced
1 leek, halved and sliced
1 onion, finely chopped
2 tbsp. all-purpose flour
1 1/2 cups full-bodied red Burgundy (I used a Cotes du Rhone)
2 generous cups of beef stock
1 tbsp tomato paste
1 fresh bouquet garni
12 pickling onions, peeled but kept whole (I used frozen)
12 white mushrooms
salt & pepper
chopped fresh flat-leaf parsley, to garnish
French bread, to serve

Directions

1

["Preheat oven to 300. Heat 2 tblsp of butter and 1 of oil in large flameproof casserole. Cook the bacon over med.hi heat, stirring, for 2 mins, or until beginning to brown.Using slotted spoon, remove from casserole and drain on paper towels.", "Trim the beef and cut it into 2\" chunks. Add the beef to the casserole and cook over high heat