Ingredients

Directions

1. Pan-fry bacon in Dutch oven or enamelled cast iron roaster over medium-high heat, stirring, until lightly browned. Transfer bacon to a medium bowl with a slotted spoon and set aside. Add onions and mushrooms to pot and cook, stirring, for about 8 minutes or until just browned. Add to the bacon; set aside. 2. Brown beef, in batches and adding vegetable oil if necessary, turning to brown all sides. Transfer beef to a second large bowl as it’s browned, and then return to pot with any accumulated juices. Sprinkle flour over meat. Stir in garlic, wine, broth, bay leaf, thyme, salt and pepper into the pot; bring to a simmer, scraping up brown bits from pot. 3. Cover and cook in 325°F oven for 2 hours. Stir in reserved bacon, onions and mushrooms; cover and cook for another 30 minutes or until beef is fork-tender. Discard bay leaf.

How to Cook It

Cuts Used in This Recipe

Pectoral

Braised Beef Bourguignon

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Stew Cubes

Beef Marinating Cubes

Shank Centre Cut for Stewing Beef Boneless

Pectoral

Stewing Beef