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BEEF BURGUNDY
(BOEUF BOURGUIGNON)

Servings: 12  
 

6 pounds Lean Beef -- 2" chunks
1/2 cup Bacon Grease (or Olive Oil)
                      
Step Two
1 quart Burgundy
1 quart Beef stock
2 Tablespoons Tomato Paste
4 Cloves Garlic -- minced
1 teaspoon Thyme
2 whole Bay Leaves
                      
Step Three
2 pounds Mushrooms -- button
2 Tablespoons Butter
Salt and Pepper -- to taste
                      
Step Four
2½ cups Pearl Onions
1 fluid ounce Butter
Water -- as needed
                      
Roux -- as needed
 

DIRECTIONS:

[1) Dredge beef lightly in flour, brown  lightly, Drain Fat...

[2) Add ingredients in Step Two to Beef and bring to a simmer,
Cover and place in preheated oven and cook @ 325 degrees for 2-3 hours
DRAIN.....HOLD LIQUID

[3) Saute Mushroom...Toss with some Salt and Hold Aside

[4) Use EITHER Pearl Onions OR White Onions Saute Onions lightly...
Cover HALFway with Water, Cover and Simmer for 30 minutes.
DRAIN...HOLD LIQUID.

[5) Combine Liquids from Beef & Onions, Simmer reduce a little, and thicken with Roux

[6) Add Mushrooms, Onions and Beef to liquid, and Simmer another 5 minutes.

Serving Ideas: Serve with Rice or Boiled New Potatoes.

Per serving: 692 Calories (kcal); 45g Total Fat; (64% calories from fat); 47g Protein; 8g Carbohydrate; 158mg Cholesterol; 1018mg Sodium