Beef Bourguignonne

Beef Bourguignonne is the fancy cousin to beef stew...I'm not a fan of the plain ol' stew, but I love this dish when I have the time to make it. It's not difficult at all, you just need to be around to add ingredients and check on the liquid from time to time.

I served it with roasted carrots and gorgonzola mashed potatoes. I t was an easy dinner to make and certainly full of flavor.

Beef Bourguignonne

Ingredients

• 1/4 pound bacon, diced

• 1/4 cup cognac

• 1/4 cup chopped fresh parsley

• 1/2 cup flour

• 1 1/2 teaspoon salt

• 1/2 teaspoon fresh pepper

• dash cayenne pepper

• 3 pounds bottom round cut into 1 1/2 inch pieces

• 1/4 pound butter

• 4 medium onions, chopped

• 2 cups beef stock (or as needed)

• 1 1/2 cups Burgundy wine

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried marjoram

• 1 pond of fresh mushrooms

• 16 small white onions (I use frozen)

• chopped parsley for garnish.

Instructions

1. Marinate bacon in cognac, parsley, and 1/8 teaspoon pepper for 2-3 hours.

2. Combine flour, salt, pepper, and cayenne.

3. Dredge beef in seasoned flour.

4. Melt half the butter in a heavy skillet and brown meat on all sides.

5. Add chopped onions and brown.

6. Transfer beef and onions to a 3-quart casserole with a tight-fitting lid.

7. Drain bacon, reserving marinade, and brown in 1 teaspoon butter.

8. Add to beef.

9. Deglaze the skillet with marinade and 1/4 cup of beef stock, and add to the beef.

10. Pour over meat.

11. Add wine, thyme, marjoram, and enough stock to cover the meat.

12. Cover and bake at 375 for 2 hours.

13. Saute mushrooms and small onions in the remaining butter until just barely cooked.

14. Add to beef and continue cooking for more than an hour.

15. Add wine or stock as needed.

16. Adjust seasonings and serve sprinkled with chopped parsley.