Beef Bourguignon - cooking recipe

Ingredients

8 ounces thick-sliced bacon, cut into small dice
3 lbs beef chuck, cut into 1-inch cubes
1 cup chopped onion
3 tablespoons all-purpose flour
3 cups Burgundy wine
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon chopped fresh rosemary leaf
3 -4 carrots, peeled and cut into 1 1/2 inch julienne (1 1/2 cups)
2 cups chopped onions
8 ounces sliced mushrooms
1 tablespoon unsalted butter
2 tablespoons chopped fresh Italian parsley

Preparation

1. Preheat oven to 350 degrees.
2. Saute bacon until crisp. Set aside leaving 1 tablespoon fat in skillet.
3. Saute beef over medium-high heat until browned.
4. Add onions, sprinkle with salt and pepper and flour. Cook over high, stirring constantly for 5 minutes.
5. Add wine, stock, tomato paste, bacon, and rosemary. Bring to a boil. Cover and bake in oven until meat is tender (about 2 hours).
6. Meanwhile, prepare vegetables: Bring small pot of water to a boil. Drop in carrots and boil till tender, 5-7 minutes. Drain, rinse under cold water. Reserve.
7. Melt butter and saute mushrooms and onions over medium heat for 10 minutes. Set aside.
8. When meat is cooked, transfer casserole to a burner. Add vegetables. Heat through, about 7 minutes. Serve garnished with chopped parsley.