Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 1 tablespoon oil; 1 1/2 pounds beef stew meat cut into 1- to 1 1/2-inch cubes; 4 slices bacon coarsely chopped; 1 cup carrots chopped; 1 clove garlic finely chopped; 1 teaspoon thyme McCormick GourmetTM; 1 leaf bay leaves McCormick GourmetTM, Turkish; 2 cups beef stock Kitchen Basics&reg Original; 1 cup dry red wine; 1/4 cup flour; 1 tablespoon tomato paste; 1 pound mushrooms quartered; 16 ounces pearl onions frozen, thawed

13 ingredients

3 steps

Ingredients

1 tablespoon oil
1 1/2 pounds beef stew meat cut into 1- to 1 1/2-inch cubes
4 slices bacon coarsely chopped
1 cup carrots chopped
1 clove garlic finely chopped
1 teaspoon thyme McCormick GourmetTM
1 leaf bay leaves McCormick GourmetTM, Turkish
2 cups beef stock Kitchen Basics&reg Original
1 cup dry red wine
1/4 cup flour
1 tablespoon tomato paste
1 pound mushrooms quartered
16 ounces pearl onions frozen, thawed

Directions

1

Preheat oven to 350°F. Heat oil in 5-quart Dutch oven on medium heat. Add beef in batches; cook until browned on all sides. Remove beef. Add bacon to Dutch oven; cook and stir until lightly browned. Add carrots, garlic, thyme and bay leaf; cook and stir 5 minutes.
2

Mix stock, wine, flour and tomato paste in medium bowl until well blended. Add to Dutch oven. Bring to boil. Add beef, mushrooms and onions; mix well. Cover.
3

Place Dutch oven in oven. Cook 1 1/2 hours or until beef is tender. Remove bay leaf before serving.