Beef in Burgundy

Step 1: Cut the bacon into little strips, and blanch with boiling water.

Step 2: Fry gently, being careful not to burn them or darken the fat.

Step 3: Remove the bacon from the pan and brown the meat in the fat, you may need to add a little oil. ( Note: do not flour the meat ).

Step 4: Brown the meat until a nice rich brown on all sides.

Step 5: Place the meat in a large 4 quart caserole or heavy pot.

Step 6: Add the wine and soup stock.

Step 7: Add the tomato paste, garlic, thyme, a bay leaf and a little salt.

Step 8: Deglaze the frying pan by putting back on the heat .

Step 9: When the pan is slightly hot, add a stiff shot of red wine, and move it around with a woden spoon.

Step 10: Add this liquid to the casserole or pot.

Step 11: Bake in a 350f oven for 2 to 3 hours. ( I cook this on top the stove in a heavy pot for 3 -4 hours on low heat).

Step 12: When the beef is tender add the mushrooms and yellow onions.

Step 13: Cook for 30 minutes more and then thicken with the Roux.

Step 14: Serve over egg noodles or rice.

Step 15:

Step 16: Roux:

Step 17: Mix flour with the butter and brown until a nice deep brown.