Maria's Beef Bourgignon Stew

4 lb Beef Brisket, cooked, cubed
3 slices raw bacon, lardons
1 Cup onion, chopped
2 Tbl unsalted butter
1/2 C flour
1/4 C tomato paste
2 C beef broth, low sodium
1 bottle burgandy wine
1/2 C parsley
6 cloves of garlic, minced
3 bay leaves
1 6 oz pack of fresh mushrooms, quartered
1 C turnips cubbed
1 Tbl ground thyme

In a heavy Dutch oven over medium heat, render bacon until lightly browned and beginning to crisp. Using a slotted spoon, transfer the bacon to a large bowl and set aside. Add the chopped brisket, chopped onions, carrots, and turnips to the Dutch oven and cook, stirring frequently, until browned around the edges, about 8 to 10 minutes. Transfer the browned vegetables to another bowl and set aside. (If the bits on the bottom of the pan begin to burn, deglaze with a bit of the wine, and scrape the bottom of the pan with a wooden spoon to remove all browned bits. Transfer this liquid to the bowl along with the beef. ) Add butter to the Dutch oven and add the mushrooms. Cook until mushrooms give up their liquid. Stir in the flour and cook until the flour is reddish-brown, about 6 to 8 minutes. Add the tomato paste, stir to combine, then slowly whisk in the stock and the remaining wine. Bring to a simmer and cook until slightly thickened, about 5 minutes. Add back the the reserved bacon, browned meat., and sauteed vegetables. along with the rest of the herbs and Cover the pot and simmer very slowly for 30 minutes, or until the beef is very tender.

Number of Servings: 8

Recipe submitted by SparkPeople user MOUNTAINBABE1.