Beef Bourguignon Recipe | Calgary Co-op

Ingredients

6 slices bacon, chopped
2 - 3 lb. Only Alberta Beef blade roast, cut into 2-inch pieces
salt and pepper, to taste
1 large onion, chopped
3 garlic cloves, crushed
2 Tbsp. all-purpose flour
2 - 3 cups beef or chicken stock
1 - 2 cups red wine
2 Tbsp. tomato paste
2 sprigs thyme
1/2 lb baby carrots
2 Tbsp. butter
1 lb button mushrooms, halved or quartered if large
canola or olive oil, for cooking

How to Make It

Preheat the oven to 300˚F.

Cook the bacon in a Dutch oven set over medium-high heat until crisp; transfer to a bowl.

Brown the beef in the pot, sprinkling with salt and pepper, then add the onion and garlic and cook for 2-3 minutes. Sprinkle with flour and stir to coat.

Add the stock, wine, tomato paste and thyme, cover and braise for 3-4 hours, until the meat is very tender.

Add the carrots and return to the oven for 15 minutes, until tender. In another skillet, heat the butter and sauté the mushrooms for 5 minutes, or until golden; stir them into the stew along with the bacon just before serving.