John's Recipe for Beef Bourguignon (Boeuf Bourguignon)

Many years ago I found a recipe for Beef Bourguignon in the Betty Crocker International Cookbook.  (I do not believe the cookbook is still in print but you can find it on eBay for about $10).

The first few times I followed the recipe strictly.  Now, after years of adaptation I believe this old Scandinavian can say the recipe below is his:

• 6 slices thick-cut applewood smoked bacon
• 2 1/2 pounds beef stew meat
• 1/2 cup all purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 1/2 cups red Burgundy or other dry red wine
• 2 cloves of garlic, chopped
• 1 bay leaf
• 2 to 4 cups beef stock (salted or unsalted, your preference)
• 1/2 teaspoon dried thyme leaves
• 8 ounces mushrooms sliced (I like to use Crimini)
• 4 medium onions sliced
• 2 -3 tablespoons butter
• Snipped parsley
• Fry bacon in Dutch oven over medium heat until crisp; remove bacon and reserve.  Meanwhile in a bag combine four, salt & pepper.  Add beef and shake vigorously until beef pieces are thoroughly coated.  Cook and stir beef in hot bacon fat until brown.  Remove beef from dutch oven and put with reserved bacon.  In the bacon fat and drippings, add two of the sliced onions and saute until tender then add garlic and stir and cook for about 1 minute.
  
• Add beef and bacon back to the Dutch oven.  Add the wine and just enough beef stock to cover beef.  Stir in thyme and bay leaf.  Heat to boiling, cover, reduce heat and simmer until beef is tender, about 1 1/2 hours.
• While the beef is cooking, saute the remaining two sliced onions and the sliced mushrooms in 2 - 3 tablespoons butter.  Lightly season with salt & pepper (if desired)  Cook until just browning.  Do not drain.
• When the beef has finished cooking, add the onions and mushrooms into the stew, cover, and cook another 20 minutes to 30 minutes.
• Remove bay leaf, garnish with parsley, serve with a crusty French bread or buttered noodles.
• Makes about 8 servings.

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