BEEF BOURGUIGNON

Serves: 6-8 4 slices thick bacon, julienned 3 lb (1.5 kg) beef chuck steak, cubed

1 cup (250 mL) chopped carrots 1 cup (250 mL) chopped onion 2 cloves garlic, chopped

1/3 cup (80 mL) flour

3 cups (750 mL) dry red wine 2 cups (500 mL) canned beef broth

1 1/2 tsp (7.5 mL) thyme, crumbled

1/2 tsp (2.5 mL) salt

1/2 tsp (2.5 mL) freshly ground pepper

1 bay leaf 1/4 cup (60 mL) chopped fresh parsley

4 cups (1 L) quartered fresh mushrooms

2 tbsp (30 mL) butter

1. Cook bacon in an ovenproof Dutch oven until crisp. Remove bacon with a slotted spoon; set aside. Drain off excess fat.

2. Add beef in batches and brown on all sides. Remove beef from pan; keep warm.

3. Add carrots, onion and garlic to pan and sauté until tender. Stir in flour and cook for 1 minute. Gradually stir in wine and broth.

4. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. Stir in bacon, beef, thyme, salt, pepper, bay leaf and parsley.

5. Cover and bake at 350 F (175 C) stirring occasionally, for 1 1/2-2 hours or until meat is tender.

6. In a frying pan, sauté mushrooms in butter until golden. Stir mushrooms into beef mixture.

7. Cover and bake for an additional 30 minutes. Remove and discard bay leaf.

8. Beef bourguignon may be prepared in advance and refrigerated for up to 24 hours. Do not freeze.