8 slices backon, cut into 1-inch squares
2 pounds chuck or round roast, cut into 1-inch cubes
2 cups dry red wine (preferably Burgundy)
2 teaspoons beef fouillon granules
1 clove garlic, crushed
1 whole onion, sliced in half
bouquet garni (2 bay leaves, 4 parsley sprigs, 1 teaspoon dried thyme, 1 teaspoon dried marjoram in cheesecloth)
4 tablespoons butter
8 ounces button mushrooms, halved
1 bag (16 ounces) frozen pearl onions, thawed
1/4 cup all-purpose flour
Cook the bacon in a large stockpot or ducth oven until crisp and set aside.
Brown the meat in bacon drippings.
Add wine, bouillon granules, garlic, onion, and bouquet garni.
Bring to a boil, cover, and simmer for 1 1/2 hours or until meat is tender..
Remove bouquet garni.
Melt butter in a large skillet and saute mushrooms and pearl onions until tender. Blend in flour.
Transfer the mushrooms and pearl onions into the Beef Bourguignon.
Add bacon.
Blend together and continue cooking for about 10 minutes or until the sauce has thickened.
This was very good! Very Rich.
I substituted white wine for the Burgundy.
I let the flour cook (with the mushrooms and onions) for a few moments before adding to the Beef Bourguignon