Jo's Version of Julia Child's Boeuf Bourgignon

This dish is incredibly flavorful and hearty, perfect for cold winter nights.

It is great for feeding a large crowd and makes for excellent leftovers.

This recipe requires a significant amount of time and effort to prepare.

The ingredients can also be expensive, especially the red wine.

Beef is an excellent source of protein and iron.
The vegetables in this dish provide a variety of micronutrients such as vitamin A and vitamin C.

	3 lbs lean stewing beef ( cut into 1-inch cubes , either purchase a lean roast and cut it up , or have your butcher cut some fre )
	5 slices bacon , chopped in 1-inch pieces ( thick cut )
	3 carrots ( chopped )
	2 medium sweet onions ( chopped )
	1 lb fresh mushrooms , quartered , sauteed in butter ( I like `` baby bellas '' )
	3 cups full-bodied red wine , such as Cabernet Sauvignon
	2 tablespoons flour ( approximately )
	2 -3 cups beef stock or 2 -3 cups broth
	1 tablespoon tomato paste
	2 garlic cloves , mashed
	1/2 teaspoon thyme
	1 bay leaf , crumbled
	1 teaspoon salt
	1/4 teaspoon pepper
	2 tablespoons olive oil

1.	Preheat oven to 350°F
2.	In a large frying pan, brown the bacon in 1 tablespoon of olive oil over medium heat for approximately 10 minutes.
3.	Remove the bacon from the pan and brown the beef in batches in the remaining olive oil and bacon fat.
4.	Set aside the browned beef and saute the onions and carrots in the same pan for about 10 minutes.
5.	Add the garlic and saute for an additional minute.
6.	Return the beef and bacon to the pan.
7.	Add the wine, tomato paste, thyme, bay leaf, salt, and pepper. Thicken the mixture by sprinkling flour and stirring.
8.	Bring the mixture to a boil and add enough beef stock or broth to cover the meat.
9.	Add in the mushrooms and stir.
10.	Cover and cook in oven for 2 1/2 to 3 hours.

Jo’s Version of Julia Child’s Boeuf Bourgignon