Beef Bourguignon


  1. Preheat oven to 450 F
  2. Saute bacon (chopped) in 1 T oil for 2-3 minutes, set aside
  3. Dry beef in paper towels, saute, remove when browned and pour off fat
  4. Return beef and bacon to pot plus 1/2 t salt, 1/2 t pepper, sprinkle on flour, toss to coat, set uncovered in oven 4 minutes, toss again and and in another 4 minutes turn oven down to 325F
  5. Stir in wine and stock to cover, add tomato paste, garlic, herbs and simmer on stove
  6. Cover 3-4 hours in oven - 1.5 T oil and 5 T butter + small onions for 10 minutes - then add 1/2 cup stock plus herbs, salt and pepper. Simmer for 45 minutes covered
  7. Add rest of fats and mushrooms - 4-5 minutes, remove, skim fat from meat, simmer, mix oil and heat