Bouef Bourguignon

1 onion, chopped
2-3 small shallots, chopped
1 small bunch carrots, chopped
1 small garlic, chopped
dried or fresh mushrooms, chopped
3 Tbs flour

1 tsp. dried or 1 stem fresh thyme
salt and fresh pepper to taste

6-8 slices of bacon cut into lardons. Remove from pan.

3-4 pound chuck roast in pan of bacon grease. Remove from pan.

Add a few tablespoons of butter and olive oil to the pan and saute the prepped veg. Sprinkle in the flour and saute for 2-3 minutes.

Place the chuck roast in pot, add the sauted veg, the bacon, and the spices. Measure 3 cups red wine, use some to deglaze the pan and add to the pot. Pour the rest of the red wine in the pot and add sufficient water to cover the roast.

Cook in dutch oven at 350? for 3 hours or crock pot on high 3-6 hours, until the meat is very tender.

Serve with salad and potatoes or rice.

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