My Favorite Beef Bourguignonne - cooking recipe

Ingredients

1 1/4 lb. boneless chuck
12 small pearl onions, peeled
2 Tbsp. butter
2 slices bacon, diced
2 Tbsp. flour
1 c. California Burgundy
2 c. beef stock
1 tsp. tomato paste
1 clove garlic, minced
1 carrot, diced
salt
pepper
4 oz. small mushrooms
chopped parsley

Preparation

Cut meat into 1 1/2-inch pieces.
In large skillet or Dutch oven, brown onion in butter.
Add bacon and brown.
Set aside onion and bacon.
Add meat; brown on all sides.
Stir in flour; cook for 1 minute.
Stir in Burgundy, beef stock, tomato paste, garlic and carrot.
Season with salt and pepper.
Cover; simmer 1 1/2 hours. Add onions and bacon; cook 1/2 hour longer.
Add mushrooms; cook 15 minutes longer.
Serve sprinkled with chopped parsley.
Makes 4 servings.