Beef Burgundy

(Prep time: 7 Minutes|Cook Time: 1 ½ Hours| Servings: 4)

Ingredients

• 5 Chopped slices of bacon
• 1 Cup of chopped yellow or white onions
• 3 Medium; cut into sliced of about ¼ inch each of carrots
• ¼ Cup of finely chopped celery
• 2 pounds of cubed beef chuck
• ½ Teaspoon of salt
• ¼ teaspoon of ground black pepper
• 2 teaspoons of dried parsley
• ½ teaspoon of dried thyme
• ¼ teaspoon of dried crushed rosemary
• 1/16 teaspoon of ground allspice
• 1 tablespoon of all-purpose flour
• 1 teaspoon of tomato paste
• 1 and ½ cups of cleaned and coarsely chopped mushrooms
• 1 Cup of burgundy
• ½ Cup of beef stock

Directions

1. In a large Dutch oven and over a high heat, cook the bacon for about 2 to 3 minutes
2. Pour about 2 tablespoons of bacon grease from your Dutch oven; then sauté the onions with carrots and the celery in the bacon for about 5 minutes
3. Transfer the bacon and place it over a plate lined with a paper towel
4. Pour about 2 tablespoons of bacon grease from the pan; then sauté the carrots; the onion and the celery into the bacon grease for about 5 minutes
5. Transfer your ingredients to a bowl; then season the beef with the pepper and the salt and sauté it into the remaining quantity of bacon grease
6. Sprinkle the parsley on top; then the rosemary, the allspice and the flour over the beef
7. Add in the tomato paste and cook the beef for about 1 minute
8. Add in the mushrooms, the cooked vegetables, the crisped bacon, the red wine, and the beef stock, into the Dutch oven with the beef and cook for about 1 hour and 15 minutes

Nutrition Information

Calories: 232.4, Fat: 9g, Carbohydrates: 8.6g, Protein: 19.1g, Dietary Fiber: 0.1 g