Beef Burgundy

I am taking advantage of our cool spring days to make the last cold weather food until Fall. BTW....199 days until Halloween! I made beef burgundy!

Start with a nicely marbleized chuck roast. Trim the fat and cut it into 1 inch chunks.

Fry 6 pieces of bacon until crisp, drain on paper towels and set aside.

Dry the beef on paper towels.

Place the cubes in a zip lock bag with 1/3 cup of flour and 1 tsp. salt and 1 tsp. pepper. Shake to coat the cubes.

Sear the cubes in the bacon grease until a crisp crust forms on all sides.

Set them aside in a bowl as you cook each batch.

Goodbye my beautiful Red Maple! The tree guys were doing their dirty deed while I cooked. My back garden now looks bald.

Dice 2 large carrots and 2 large stalks of celery and add them to the pot with the remaining bacon grease and fond. Cook them stirring until they begin to soften.

Add a bottle of hearty Burgundy wine. Scrape up any brown bits (fond) from the bottom.

Add the beef and any collected juices in the bowl.

Add a bag of frozen pearl onions.

Add 4 T. of tomato paste.

Add several bay leaves.

Add 6 minced garlic cloves.

Add 2 tubs of Knorr's beef stock concentrate.

Add 1 bunch of fresh thyme. Add enough beef stock to barely cover the meat. Bake in a 325 degree oven for 3-4 hours until the meat is very tender. Remove the lid for the last half hour to thicken the sauce.

Saute' 1 pound of sliced mushrooms in several tablespoons of butter.

Cook them over high heat stirring until golden.

Mix them into the stew when it is done cooking.

This is my cooking stump and the wonderfully fashionable yellow foam protective covering. Nice, huh!

I served the beef burgundy over mashed cauliflower. Another one handed meal!