Boeuf Bourguignonne (beef Burgundy Stew)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 4 ounces bacon, chopped (lamb or turkey)
• 1 lb round steak, trimmed of fat & cut into 1/2-inch cubes
• 1/4 tablespoon paprika
• 1/4 teaspoon marjoram, crushed
• 2 tablespoons butter or 2 tablespoons margarine
• 3/4 cup onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons flour
• 4 red potatoes, quartered (unpeeled)
• 8 ounces shiitake mushrooms or 8 ounces chanterelle mushrooms, coarsely chopped
• 2 cups beef broth
• 1/4 cup
• 1 tablespoon dark brown sugar
• 1 tablespoon tomato paste
• 1 teaspoon dried rosemary, crushed using mortar & pestle
• 4 teaspoons fresh thyme, chopped (to garnish)

Recipe

• 1 preheat oven to 350°f.
• 2 in a dutch oven, cook the bacon over medium-high heat for 5 minutes stirring occasionally.
• 3 remove bacon and set aside.
• 4 season beef with paprika and marjoram and brown on all sides (1/2 lb at a time) in dutch oven (5-7 minutes per batch).
• 5 remove beef and set aside.
• 6 reduce heat to medium and cook onion and garlic in butter for 5 minutes, stirring often.
• 7 mix in flour.
• 8 add bacon, beef, and all other remaining ingredients except for thyme.
• 9 bring to a boil over high heat.
• 10 remove from heat.
• 11 bake, covered in preheated oven until meat is tender (about 1 1/2 hours), stirring occasionally and adding more broth if needed.
• 12 garnish each bowl with a tsp of chopped thyme.