Beef Bourguignon

100 g Pancetta
1 kg (2 lbs) Beef, bottom sirloin, tri-tip roast
355 g (12 oz) Mixed Mushrooms
4 Large Carrots, chopped
3 Stalks Celery, chopped
1 Large Red or Yellow Onion, cut into chunks
3 Cloves Garlic, minced
3 tbsp Whole Wheat Flour
1 cup (250 mL) Low Sodium Beef broth
2 cups (500 mL) Full Bodied Red Wine (Burgundy, Pinot Noir, ect.)
14 g (0.5 oz) Dried Mixed Mushrooms
6 Sprigs Fresh Thyme or 1tbsp Dried Thyme
2 Bay Leaves

Slice pancetta into thick bite-sized pieces. Heat in a large pot set over medium heat. Stir often until crisp around the edges, 10 to 14 minutes. Scoop into a small bowl. Drain off fat, leaving 3 tbsp in pot. Meanwhile, cut beef into bite-sized cubes.

Pat beef with paper towel to remove excess moisture. After removing pancetta from pan, increast heat to medium-high. Add one-third of beef to pan. Cook, stirring ocasionally, until browned, 5 to 7 minutes. Remove to a large bowl. Repeat with two more batches. Meanwhile, slice large fresh mushrooms in half or quarters.

Remove beet to a bowl. Add mushrooms, carrots, celery, onion, and garlic to the pot. Cook, stirring often, until vegetables soften slightly, 2 to 3 minutes. Return beef and pancetta to pot. Sprinkle with flour. Cook, stirring often, for 2 minutes.

Pour in broth and red wine. Stir in dried mushrooms, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low. Simmer, covered, until beef is tender, approximately 1.5 to 2 hours.

Remove and discard bay leaves and thyme sprigs. Serve with crusty bread (not included in nutritional information). Can be stored, covered and refrigerated, for up to 3 days or frozen for up to 2 months.

Number of Servings: 10

Recipe submitted by SparkPeople user BROWREN.