Beef Bourguignon Recipe

1 Kgs Stewing Beef, cubed
4 medium onions, sliced
6 carrots, sliced
1/2 lb mushrooms, sliced
1lb streaky bacon
2 Tbsp grapeseed oil
1 Tsp salt
A few garlic cloves to add extra flavour
1/4 Tsp crushed Marjoram
1/4 Tsp Crushed Thyme
1/8 Tsp Pepper
1 1/2 Tbsp Flour
3/4 Cup Beef Bouillon (or 1 Beef Bouillon cube in 3/4 Cup of water)
1 1/2 Cups of red Burgundy

Loaf of French Bread

Stir onions and mushrooms in hot oil until onion is tender. Drain on paper towels.

Brown meat in same pan; add more oil as necessary. Remove from heat. Sprinkle seasonings over meat. Mix flour and bouillon; pour into pan. Heat to boiling, stirring constantly. Boil 1 minute. Stir in Burgundy.

Cover and simmer until meat is tender, 1 1/2 to 2 hour. The liquid should always just cover the meat. If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts wine.

Gently stir in onions and mushrooms; cook uncovered for 15 minutes or until heat through. Serve with French bread.

Serves 4