Published: by Absolutely Recipes, in the Meat recipes category.

Classic Beef Bourguignon Recipe.

Ingredients:

4 bacon strips, chopped
1 beef sirloin tip roast (2 pounds), cut into 1-1/2-inch cubes and patted dry
1/4 cup all-purpose flour
1/2 TSP salt
1/2 TSP pepper
1 TBSP canola oil
2 medium onions, chopped
2 medium carrots, coarsely chopped
1/2 pound medium fresh mushrooms, quartered
4 garlic cloves, minced
1 TBSP tomato paste
2 cups dry red wine
1 cup beef stock
2 bay leaves
1/2 TSP dried thyme
8 ounces uncooked egg noodles
Minced fresh parsley

Recipe Instructions:

Preheat oven to 325 degrees.
In a Dutch oven, cook bacon over medium-low heat until crisp, stirring occasionally.
Remove with a slotted spoon, reserving drippings; drain on paper towels.

In batches, brown beef in drippings over medium-high heat; remove from pan.
Toss with flour, salt and pepper.

In same pan, heat 1 TBSP oil over medium heat; saute onions, carrots and mushrooms until onions are tender, 4-5 minutes.
Add garlic and tomato paste; cook and stir 1 minute.
Add wine and stock, stirring to loosen browned bits from pan.
Add herbs, bacon and beef; bring to a boil.

Transfer to oven; bake, covered, until meat is tender, 2 to 2-1/4 hours.
Remove bay leaves.

To serve, cook noodles according to package directions; drain.
Serve stew with noodles; sprinkle with parsley.

Freeze option: Freeze cooled stew in freezer containers.
To use, partially thaw in refrigerator overnight.
Heat through in a saucepan, stirring occasionally; add a little stock or broth if necessary.

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