The Charlestown Rathskeller's Beef Bourguignon Recipe

This recipe is for six servings

Ingredients:
3lb Beef chuck roast, cut into one inch cubes and patted dry
½ Lb Thick cut bacon, ¼” sliced
2 Tablespoon olive oil

3 Carrots (1 lb) cut into large chunks
1 Lb Baby portobello (Crimini) mushrooms, stems trimmed and cut in half
2 Large onions , rough chopped
3 Cloves garlic, chopped
3 Sprigs fresh thyme
1 Sprig fresh rosemary
1 Bottle good quality dry red wine (French Burgundy or Cotes du Rhone)
2-3 cups Beef stock
1 Tablespoon tomato paste
3 Tablespoons flour
2 Tablespoons butter

Preheat oven to 250

1. Cook bacon over medium heat in olive oil in a large Dutch oven (or similar pot w/ tight fitting lid) until crisp.

2. Remove bacon, add onions, carrots and garlic to bacon fat, sprinkle with salt and pepper and cook for three to four minutes, then remove to a plate.

3. Add mushrooms and cook for five minutes. Remove mushrooms and raise heat to medium high.

4. Sprinkle beef cubes with salt and pepper and brown on all sides (four to five minutes). Remove to a plate.

5. Reduce heat to medium, melt butter and whisk in flour, stirring constantly for two minutes.

6. Add wine and tomato paste and whisk until lumps are gone. Add herbs, reserved vegetables, beef and bacon.

7. Add stock to almost cover. Bring to a simmer, cover and bake for approximately one and a half hours.

8. Check for doneness; beef should be fork tender. Add mushrooms and simmer on the stove for eight minutes.