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Ingredients

• 2 lbs. beef chuck, cut into 1” cubes
• 2 cups flour
• ½ tsp cayenne powder
• 6-8 strips bacon
• 3 tbsp butter
• 2 Med. onions, diced
• 6 cloves garlic, minced
• 6 celery stalks, cleaned ½” chop
• 6 carrots, peeled ½” chop
• 2 zucchini, peeled and diced
• 1 Can (28oz) diced tomatoes
• 1 lb Boiler (Pearl) onions, peeled but whole
• 3-4 oz tomato paste (1/2 of a small can)
• 5-6 c. Flavorful liquid (You can use any combo of: wine, beer, broth, stock, or vegetable juice)
• 2 bay leaves
• 1 tbsp thyme
• 8 Med. potatoes, peeled and diced
• 1 Can cut green beans, drained
• salt and pepper
• egg noodles, cooked

Description

A Slightly Altered Take On The Classic Beef Bourguignon. Quite Possibly The Best Beef Stew I've Ever Made. It Just Gets Better And Better Every Time You Warm It Up.

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