beef bourguignon
3 tablespoons olive oil
8 oz button mushrooms, quartered if large
3 lbs boneless beef rump roast, cut into 1-in pieces
coarse salt and ground pepper
5 strips bacon, cut into 1/2 in pieces
1 tablespoon tomato paste
2 tablespoons all-purpose flour
3 cups dry red wine
2 cups low-sodium chicken broth
1 bay leaf
1 garlic clove, smashed and peeled
4 carrots, peeled and cut into 1-in pieces
10 oz pearl onions, peeled
1 tablespoon butter, cut into pieces
2 tablespoons fresh parsley (opt)
1. Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with lid, heat 2 tablespoons oil over medium high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Season beef generously with salt and pepper and add 1 tablespoon oil to pot. In batches, brown beef, 2-3 minutes per batch (adding up to 1 tablespoon oil per batch if needed); transfer to plate. Pour off all but 1 tablespoon fat from pot. Add bacon and cook over medium until brown, 5 minutes. Add tomato paste; cook, stir 30 seconds. Add flour and cook, stirring, 30 seconds.
2. Return beef to pot; add wine, broth, bay leaft, and garlic. Bring to a boil, cover, and transfer pot to oven; cook 1 1/2 hours. Add carrots and onions and cook until meat is very tender, 1 to 1 1/2 hours more, adding mushrooms 15 minutes before end of cooking. Stir butter into stew and serve topped with parsley if desired.
*** Serve with roasted new potatoes. I just put olive oil, salt and pepper on the potatoes and cooked them in the oven for 1 plus hours.
(Recipe from Everyday Food magazine)
