beef bourguignon stew

A beefy, French stew to warm your belly and your home.

Beef Bourguignon Stew

4 slices Chopped Bacon
2 lbs Lean Beef, cut into 1 inch cubes or Stew Meat
¾ cup Flour
3 tbsp. Olive Oil
3 cups chopped onions
1 lb. Baby Carrots, cut in half
1 lb. Potatoes, chopped bite sized
1/4 cup Brandy
3 cups Burgundy Wine
4-5 cups Beef Stock
1 clove Garlic, minced
1 tbsp. Tomato Paste
2 Bay Leaves
1 tbsp. Herb de Provence
Salt and Pepper (to taste)
1 tsp. Celery Seed
1 tsp. Mrs. Dash Seasoning
1 tsp. Sugar

Sauté bacon in a large Dutch oven until brown. Remove bacon with a slotted spoon and place in a medium mixing bowl. Season beef cubes with salt and pepper. In a large baggie, flour the meat. In 4 batches, fry floured meat in bacon grease and olive oil until browned, but not cooked through. Combine browned beef cubes with bacon in mixing bowl.

Add salt and pepper, Mrs. Dash, Herb de Provence, and celery seed to vegetables. In the Dutch oven, sauté chopped onions until translucent; then, carrots, potatoes, and garlic until softened.

Add brandy, and scrape up the brown bits on the bottom of the pot. Place beef and bacon back into the pot and mix well. Stir in Burgundy wine, 2 cups of beef stock, tomato paste, bay leaves, and sugar. Bring to a boil on stove-top, cover and place in the oven.

Bake at 325° for 3 hours, or until meat is very tender. Every hour, add 1 cup of beef stock, stir and taste for seasoning.

Serve with crusty bread for dipping.

* For a more authentic French dish, omit the peas.

The fur-babies enjoyed it too!