Beef Bourguignonne

Ingredients

• 1 pound boneless beef chuck roast, cut into 3/4-inch cubes
• 2 tablespoons cooking oil
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 1/2 cups burgundy
• 3/4 cup beef broth (see recipe, page 372, or tip, page 373)
• 2 bay leaves
• 1 teaspoon dried thyme, crushed
• 3/4 teaspoon dried marjoram, crushed
• 3 cups fresh mushrooms
• 4 medium carrots, cut into 3/4-inch pieces
• 1/2 pound pearl onions or 2 cups small frozen whole onions
• 2 tablespoons all-purpose flour
• 1/4 cup water
• 2 slices bacon, crisp-cooked, drained, and crumbled
• 3 cups hot cooked noodles
• Snipped parsley (optional)

Instructions

1. In a large Dutch oven or kettle cook half of the meat in 1 tablespoon of the hot oil till meat brown. Remove from pan and add remaining oil, remaining meat, the chopped onion, and garlic. Cook till meat is brown and onion is tender. Drain fat. Return all meat to Dutch oven.
2. Stir in burgundy, beef broth, bay leaves, thyme, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add mushrooms, carrots, and pearl onions. Return to boiling; reduce heat. Cover and cook for 25 to 30 minutes more or till tender. Combine flour and water. Stir into meat mixture. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Discard bay leaves. Stir in bacon. Serve with noodles and, if desired, garnish with parsley.
3. Crockery-cooker directions: Brown the meat, onion, and garlic in hot oil as above. In 3 1/2- or 4-quart electric crockery cooker layer mushrooms, carrots, and pearl onions. Sprinkle with 3 tablespoons quick-cooking tapioca. Place meat mixture atop vegetables. Add bay leaves, thyme, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour 1 1/4 cups burgundy and 1/2 cup broth over meat. Cover; cook on low-heat setting 10 to 12 hours or till tender. Discard bay leaves. Stir in bacon. Serve with noodles.