Ingredients

2 lb (1 kg) stewing beef (shoulder or hip), cubed 2 cups (500 mL) red wine, preferable Burgundy cup (50 mL) vegetable oil for sauting 5 strips of bacon, cut into 1-inch (2.5-cm) pieces 2 cups (500 mL) onion, coarsely chopped 2 cups (500 mL) carrot, peeled and coarsely chopped 1 cup (250 mL) celery, finely chopped 2 tbsp (25 mL) fresh garlic, finely chopped1 tbsp (15 mL) fresh thyme, finely chopped tsp (1 mL) ground clove 1 cup (250 mL) all-purpose flour for dredging, placed in a large bowl 2 tbsp (25 mL) tomato paste 2 bay leaves Cold water 1 lb (500 g) Yukon Gold potatoes, boiled in their skins until tender, cooled and cubed 1 tbsp (15 mL) butter 1 lb (500 g) brown button mushrooms, cleaned, trimmed and halved10 oz (300 g) bag of pearl onions, boiled and peeled as per package directions Salt and freshly ground pepper

Description

Nothing Is More Satisfying Than A Bowl Of Burgundian Beef Stew, Unless Perhaps It Is The Glass Of Red Burgundy That Accompanies It. Make Sure To Do The Full Marinating Time, As This Is What Makes The Beef Exceptionally Tender.

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