My Beef Burgundy (Beouf Bourguinon) for 2

As promised, here is my version of this classic dish….I love it, and make it often!

Whatcha going to need:

1.5 lbs of beef cubes (chuck roast)

.25lb of thick bacon from the butcher counter (cube it)

7oz of Mushrooms, 2 Large Carrots, 1 Yellow Onion (or Brown Onion) 1/2 a bottle of Burgundy wine (the cheaper the better).  A few Bay Leaves and some Time.  10 small Potatoes, 2 tablespoons minced garlic (from a jar if fine).  2 heaping spoons of SALTED butter, 1 cup of beef broth & 1/3 cup flower

How to cook (I cook mine in my DUTCH OVEN on the stovetop):

Peel Onion, and saute with the butter bacon, onion, mushrooms until cooked…set aside

In the juices from above, brown the cubed meat on all sides then

add flower to cooked meat in the Dutch Oven, add carrots, add the wine (be GENEROUS with it) then add potatoes….add beef broth…

Once a simmer happens add the Mushrooms/onion, bacon that you set aside earlier

SIMMER on low with Dutch Oven Lid on for 3 or so hours… tasting every 3o mins or so to make sure you like the saucy taste (add salt & pepper (and paprika)…

IF it sauce doesn’t reduce to your liking, add a couple more spoons of flower, mix well.   Serve with some tangy SourDough bread and butter!