Sandra's Beef Bourgingone

Ingredients:

  • 6 slices bacon, cut into 1" pieces
  • 2 lbs. bottom round roast, cut into 2" cubes
  • 2 tbsp flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 medium onion, diced
  • 1 rib celery, diced
  • 1 carrot, scrubbed and diced
  • 2 tbsp tomato paste
  • 1/2 cup burgundy red one (or another hear red)
  • 2 cups beef broth
  • 1 cup demiglace (you can by it online or at gourmet food shops; I like veal best)
  • 20 frozen pearl onions, thawed (unless you want to peel those little things yourself, in which case get fresh ones)
  • 1/2 lb. button mushrooms, cleaned

In Dutch over brown the bacon. Remove it and discard. Toss the beef in the flour, salt and pepper, shaking off excess. Sear the beef cubes in the hot bacon fat until browned on all sides. Don't over-crowd the pan.

Remove the beef to a bowl. Add onion, celery, carrot and tomato paste (I often put 2 carrots since I like the dish a bit sweeter) to the pan. Cook 5 minutes over medium heat, stirring frequently.

Remove veggies and deglaze with the wine (i.e. pour it in and scrape the bottom well). Return the beef, veggies, broth and demiglace to the Dutch opver and bring to a boil. Reduce heat to low and simmer, covered, until the meat is fork tender, abuot 2 hours. Add the mushrooms and pearl onions, cover and cook another 20 minutes until tender.

Serve with home made, not over-processed mashed potatoes.

STAY WARM AND ENJOY!