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Prep Time: 1 Hour
Yields: 6 Servings

This recipe is typical of the country French techniques recreated in early New Orleans. In this dish, Burgundy wine is used for both flavoring and tenderizing the meat.

3 pounds cubed beef chuck, cut into 2inch cubes 
⅓ cup flour
¼ cup vegetable oil
4 slices of bacon, chopped in ¼ slices
2 cups diced onions
2 carrots sliced
¼ cup minced garlic
2 cup sliced mushrooms
3 cups red Burgundy wine
4 cups beef broth
1 tbsp tomato paste
1 whole bay leaf
½ tsp dried thyme
24 pearl onions, peeled
1¼ cup chopped parsley
salt and black pepper to taste
egg noodles

In a large mixing bowl, season meat with salt and pepper. Coat well with flour. In a cast iron Dutch oven, heat oil over medium-high heat. Sauté sliced bacon until golden brown. Add meat in 3 separate batches. Brown meat on all sides and allow it to caramelize in bottom of pot. Remove and keep warm. Sauté onions, carrots and garlic in pot 3–5 minutes or until vegetables are wilted. Blend in mushrooms, Burgundy, broth and tomato paste. Scrape bottom of pot to release caramelized flavor. Return meat to Dutch oven. Add bacon and thyme. Cover and simmer 1½ hours or until meat is tender. Add pearl onions and parsley, then adjust seasonings if necessary. Serve over hot pasta.

***This dish may also be finished in the oven.  Preheat oven to 375°F.  Once the thyme is added, bring to a rolling boil, cover and place in preheated oven until meat is tender. 


















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