Beef Bourguignon

This wonderful dish was the main course at Susan’s 2012 Christmas luncheon.

from Susan Canada

Serves 8 – 10.

3-4 lbs. Beef, cut into 2” cubes (for my Christmas luncheon I used 4 lbs. of sirloin tips, but you can use whichever cut you prefer)
¼ lb. Bacon, cut into fine slivers
1 large Sweet Onion, finely chopped
1 lb. Baby Carrots
1lb. Pearl Onions
1lb. Mushrooms, (I used Baby Bellas) sliced or quartered
1 carton Beef or Veal broth, 32 oz.  (I used Kitchen Basics Veal which they carry at McKinnon’s)
1 bottle Red Wine (I uses Pinot Noir, but whatever you prefer)
Salt & Pepper, to taste
1 to 2 tsp. Thyme
3-4 tbs. Tomato Paste
Olive Oil

  1. Sauté bacon in a small amount of olive oil until browned.  Remove from pan and add a little more oil and sauté onion until softened, but not browned.   Dredge in flour and then brown beef cubes, adding more oil if needed.
  2. Combine bacon, onions, and beef in a Dutch oven or Crock Pot.  Add in carrots, pearl onions and mushrooms & mix gently.   Add broth, wine, tomato paste & seasonings.  Simmer for about 2 hrs. on stove top or oven at 325 or in Crock Pot for about 4 on high/6 on low.
  3. Serve with noodles, spaetzle or rice.
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