Beef Bourguignon

– Flavorful and rich
– Easy to make in a Dutch oven
– Perfect for special occasions

– Takes several hours to cook
– High in calories and fat

Beef is a great source of protein, iron, and zinc. Red wine and garlic contain antioxidants which have health benefits.

	6 slices bacon, chopped
	3 pounds beef chuck
	1 onion, chopped
	2 carrots, sliced
	3 garlic cloves, minced
	1 bottle red wine
	2 cups beef broth
	1 tablespoon tomato paste
	1 teaspoon dried thyme
	2 bay leaves
	1 pound mushrooms, quartered
	Salt and pepper
	2 tablespoons all-purpose flour
	2 tablespoons butter
	Chopped fresh parsley, for garnish

1.	Preheat oven to 350°F.
2.	In a Dutch oven, cook bacon until crispy. Remove and set aside.
3.	In the same pot, brown the beef on all sides. Remove and set aside.
4.	Add onion, carrots, and garlic to the pot and saute until softened.
5.	Add the beef and bacon back into the pot. Pour in the wine and beef broth. Stir in tomato paste, thyme, and bay leaves. Bring to a simmer.
6.	Cover and cook in the oven for 2-3 hours or until the beef is tender.
7.	In a separate pan, saute the mushrooms until browned. Add to the stew in the last 30 minutes of cooking.
8.	In a small bowl, mix flour and butter until a paste forms. Add to the stew and cook for an additional 10 minutes or until thickened.
9.	Garnish with chopped parsley and serve.