Beef Bourguignon Courtesy Of: Beef Information Centre Beef Bourguignon Serves 6 1 kg or 2 lbs Stewing beef cubes 4 Bacon slices, diced 2 Medium onions, sliced lengthwise 250 g or 8 oz Mushroomes, halved 45 mL or 3 Tbsp All-purpose flour 3 Garlic cloves, minced 375 mL or 1 1/2 cups Red wine 375 mL or 1 1/2 cups Beef Stock 1 Bay leaf 5 mL or tsp Thyme, diced 2 mL or 1/2 tsp Salt 2 mL or 1/2 tsp Pepper 1. Saute bacon in a Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon and set aside. Saute onions and mushrooms in bacon fat until just browned. Remove vegetables and set aside.
2. Brown beef in batches, adding vegetable oil if necessary. Sprinkle flour over meat.
3. Add garlic, wine, stock, bay leaf, thyme, salt and pepper. Cover and cook in 325 degrees F (160 degrees C) oven for 2 hours. Add reserved bacon, onions and mushrooms; cook for 30 minutes or until onions are tender.
4. Serve with rice, risotto, garlic mashed potatoes or egg noodles.