|'honey & cream' corn, pole beans and new potatoes|
Frugal Beef Bourguignon
serves 8, or 4 folks twice
6 bacon slices
4 to 5 pound boneless shoulder roast, chuck or sirloin, cut into small sections
1/2 teaspoon dry mustard
1/3 cup all purpose flour
1 teaspoon salt
Dash of pepper
2 cups Burgundy, divided
1 -10.5 oz can double strength beef broth
2 tablespoons tomato paste or 1 medium tomato, peeled, seeded & diced
2 tablespoons parsley
4 garlic pods, sliced
1 bay leaf
1 teaspoon crushed thyme leaves
1 -6 oz bag white pearl onions, peeled or canned
Large bunch of carrots, peeled & sliced
Preheat oven to 300 degrees F.
Pour 1 cup of burgundy and the broth into the skillet with the drippings and scrape any bits from the bottom. Stir in the tomato paste and bring to a boil, lower heat and simmer stirring constantly for 5 minutes. Pour this slight reduction over the meat.
Add remaining ingredients except the mushrooms to the Dutch oven. Cover and bake for 2 1/2 hours. Add the mushrooms and bake another 1/2 hour. I like to serve this over a bed of white rice.
Note: If using canned or bottled onions, add these with the mushrooms. Do not use pickled cocktail onions.