Beef Burgundy

While I'm on the subject of stews, I'll subject you to one of my favorites: Beef Burgundy, aka Boeuf Bourguignon. Yeah, the Julia Child staple. This is a really easy version! You'll have to wait for the photo though...

1 lb stew meat
4-5 strips of bacon
3 TBS flour
salt and pepper to taste
2 cups beef broth
1 cup red wine (not sweet)
4 onions, sliced
1 cup baby carrots
1 bay leaf
Pinch of thyme
8 oz mushrooms sliced
2 TBS butter

In large pot, fry the bacon til crisp, remove from pot.

Toss stew meat with flour, salt and pepper. Sear meat in bacon grease. Add onions and saute. Add remaining ingredients, except the butter and mushrooms. Crumble bacon and add back to pot.

Bring to boil, then reduce heat and simmer uncovered for 2 hours.

Saute mushrooms in butter, and add to stew just prior to serving. Serve stew over noodles or rice.