Beef Burgundy

this how I like to cook Beef Burgundy, aka Beef Bourguignon. it's a somewhat time consuming dish, but it is delicious, especially this time of year. it also can be frozen in small batches and easily reheated for a quick meal. my recipe is a combination of a family recipe and internet recipes.

you'll need:
2 to 4 pounds of beef
half to one pound bacon
one or two bottles of burgundy or pinot noir
fresh parsley
fresh thyme
fresh sage
bay leaves
black peppercorns
onions
pearl onions
carrots
garlic
chicken or beef broth/bouillon
cheesecloth
potatoes, egg noodles or couscous
a good dutch oven or stockpot



you're going to need some beef. two to four pounds of sirloin or chuck roast will work. cut into 1 1\2 to 2 inch pieces and place in a bowl. add a cup or two of burgundy/pinot wine and chopped fresh parsley. marinate overnight or two hours if you're in a hurry.

when ready to cook, cut bacon into one inch chunks. fry in skillet til crispy. put in pot. drain most of the grease. beef should be at room temperature with parsley removed. season beef with salt and pepper and brown in the skillet with grease and remove to the pot.




then brown carrots in skillet and remove to the pot. deglaze pan with some wine and pour into pot. chop an onion and put into pot. add half to one bottle wine and bouillon until covered.

using a cheese cloth, wrap spices, garlic, peppercorns and an onion. place in liquid.




cook at 325 for 3 to 5 hours, stirring occasionally. meat is done when a fork easily slides into it. remove to stove top.

cook pearl onions in butter and water in a covered skillet. remove and add to the pot. cook on the stove 10 to 15 minutes.

squeeze juice out of cheesecloth bundle and discard. remove all the meat and veggies from the liquid and place in bowl. on the stove top, reduce the remaining liquid in the pot by nearly half. add meat and veggies back and cook another 15 minutes.

serve over egg noodles, mash potatoes or couscous.