Comfort Food

We've just recently gone through our first real cold snap up here. Nothing too cold, but definitely a shock to all our systems!! And naturally because of the chilly weather I wanted something comforting and delicious. Something that warms you from the inside out at just the thought of it. So as I was flipping through some magazines I came across a wonderful dish I've been meaning to make, Boeuf Bourguigon. It was one of the best meals I can say we've had in a bit, R. even had three helpings!! Falling apart beef chunks, rich sauce, tender veg . . . yum yum yum. My photography does not do it justice!!

Boeuf Bourguigon

4 slices thick cut bacon, diced
2 lbs stewing beef
2 onions, diced
4 carrots, peeled sliced into quarters lengthwise and then sliced thinly into half moons
2 cloves garlic minced
2 tbsp tomato paste
3 tbsp flour
1 bottle good red wine
1 - 1 1/2 cups beef stock
fresh rosemary (or thyme) sprigs
salt and pepper
1 cup quarter cremini mushrooms

In a large dutch oven, cook bacon over medium heat until crispy. Remove with slotted spoon, reserve 2 tbsp of fat. Salt and pepper beef chunks, and brown in a single layer (do two batches if needed). Remove and set aside. Saute onions, carrots and garlic until onions are soft and translucent. Add in tomato paste, and then sprinkle flour over veg and stir to combine. Deglaze pan with a little of the wine, scrapping up any brown bits on bottom. Add in remaining wine. Add beef chunks and all juices back into pot, and add in enough beef broth to cover beef completely. Add in fresh rosemary sprigs to your liking (I added 3). Bring pot to a boil, reduce heat to simmer, cover and allow to cook for 1 1/2 to 2 hours until beef is for tender. When ready to serve, saute mushrooms in a little bit of butter until browned and then add into pot with reserved bacon. Heat for 2 minutes until mushrooms are warm, serve with crusty bread for dipping.