Boeuf Bourguignon - cooking recipe

Ingredients

1 1/2 lb. beef, cut into 1 1/2-inch cubes
flour for dredging
seasonings to taste
1 c. chopped onion
1/2 c. chopped carrot
1 clove garlic, minced
oil for browning
1 c. Burgundy (plus extra to thicken sauce if needed)
1/2 c. beef broth
1/2 Tbsp. tomato paste
1 tsp. parsley
1/4 tsp. thyme
2 thick slices bacon, diced and cooked
8 oz. sliced or whole mushrooms
cornstarch (if needed)

Preparation

Dredge beef in flour and seasonings; brown in oil and transfer to Dutch oven.
Saute onion, carrot and garlic until tender; add to Dutch oven.
Add Burgundy, broth, tomato paste, parsley, thyme and bacon; cover and simmer until tender (about 1 1/2 hours). Saute mushrooms and add before serving.
If sauce is too thin, thicken with Burgundy and cornstarch.
Serve over noodles, mashed potatoes or baked potatoes.