Boeuf Bourguignon

This recipe is so freaking amazing. (The original recipe can be found here, but I've made some alterations. For instance, the first time I made it, I used the pearl onions that the recipe called for. It was a lot of trouble, so every time I've made it since, I've left them out, and it is just fine.)

It should be noted that my kids did not enjoy this meal. They usually enjoy almost 100% of the meals that I make. They are crazy not to like this.

• 16 oz. of bacon, cut into 1" pieces
• 1 lbs. stewing beef
• 4 sliced carrots
• 1 sliced onion
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 T flour
• 2-1/2 cups red wine
• 3 cups chicken or beef broth
• 1 T tomato paste
• 2 cloves garlic, smashed
• 1/2 tsp. thyme
• 1 bay leaf
• 1 lb. mushroom, quartered
• 2 T butter, divided

1. Saute the bacon in a big pot that you can put into the oven. (If you don't have such a pot, just use your skillet, and then transfer everything to a casserole dish.) Remove.
2. Brown the stew beef. Preheat oven to 325 F.
3. In the same pan, brown the carrots and onions. Toss the meat and vegetables with the salt, pepper and flour. Mix the tomato paste with half cup of the wine so that it will easily mix in. Pour that onto the meat mixture followed by the rest of the wine, garlic and herbs. Top off with chicken or beef broth and add in enough just to cover the beef. Add the bacon. Place in the oven and let simmer slowly for 3 hours.
4. Cook mushrooms in 2 T butter.
5. When the meat is done, add the mushrooms. Adjust seasoning with salt and pepper. Cook for another 20 minutes. If sauce is not thickened, add flour accordingly. If it is too thick, add more chicken or beef broth.

This is so yummy. Seriously. Very, very, very, very, very, very yummy.