Description

Beef Bourguignon is a classic French beef stew, which is cooked in red wine that comes from the Burgundy region of France. It was a peasant dish, but is now considered an elegant meal. Serve it with a crusty bread to sop up those wonderful juices.

Ingredients

• 3 lb. stew beef, cubed
• 1 lb. wide egg noodles or farfalle pasta
• 2-3 c. beef stock/broth
• 3 c. red wine, like a good Burgandy or a Cabernet
• 5 carrots, washed and chopped
• 4 slices bacon, cut into strips
• 4-5 cloves garlic, minced
• 2 onions, finely chopped
• 2-3 bay leaves
• 3 T. all-purpose flour
• 2 T. extra-virgin olive oil
• 1 T. tomato paste
• 1/2 - 1 t. dried thyme
• 1/2 t. rosemary
• 1/4 t. cloves
• kosher salt, to taste
• freshly ground pepper, to taste

Steps

1. Preheat oven to 450 degrees.
2. Pat cubed beef dry with paper towels to remove excess moisture.
3. Heat olive oil in a large Dutch oven over medium heat; cook bacon until browned and crispy. Transfer to a bowl, leaving bacon fat in the Dutch oven.