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Beef Bourguignon

4 to 5 slicesbacon
1 poundnice quality beef, cubed
1/2 poundpearl onions
2 mediumcarrots, sliced
12 ouncesmushrooms, quartered
3/4 teaspoonmarjoram
3/4 teaspoonthyme
4 tablespoonsparsley
4 clovesgarlic, minced
1bay leaf
3/4 cupred wine
1 cupbeef broth
2 tablespoonstomato paste
1/4 cupflour
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Beef Bourguignon - Instructions

Season a nice quality, cubed beef with salt and pepper. Add the seasoned beef to a
medium glass bowl and add pearl onions, carrots, marjoram, thyme, parsley, garlic, bay
leaf, red wine then stir and cover. Let this marinate for at least an hour in the
refrigerator.

In a skillet cook, 4 to 5 slices of bacon and cut the bacon into pieces. Clean and
quarter the mushrooms.

In a slow cooker, add the meat mixture the bacon pieces, thyme, marjoram, mushrooms,
red wine and beef broth. Add tomato paste and season with salt and pepper. Stir
everything together, then cover.

Stew can cook for between 4 and 8 hours depending on when you want to serve it.

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Beef Bourguignon - Instructions Continued


Towards the end of the cooking process, blend flour with beef stock from the pot to
make a sluree. Then add it to the stew to thicken the sauce while the cooking
finishes.

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