The BEST Beef Bourgignon

My mom’s recipe, of course.  However, I will state here that I have had Boeuf Bourgignon in France, its birthplace, and this is better.

Boeuf bourgignon

1 lb frozen or fresh pearl onions
6 slices bacon, diced (raw)
1/4 c butter
4 lbs cubed chuck or rump roast beef
1/4 c brandy
1.5 t salt
1/4 t pepper
2 cups burgundy
2 c small whole or sliced mushrooms
1.5 c beef broth
1 bay leaf
1/4 c parsley
2 cloves garlic, chopped
1 t dried thyme
1/2 c ketchup
3 chunked carrots (or a small bag of babies)
6 T flour
1/2 c cold water

Brown onions and bacon in dutch oven, remove and reserve, leaving fat in pan.
Brown meat in reserved fat, add brandy and cook a couple of minutes. Add everything else through the carrots, including the onions and bacon. Simmer, covered, 1.5 hours or until the meat is tender. Mix flour and water and add to pot to make gravy, heat through, and serve. Makes 8-10 servings. Serve with noodles or rice, or you can cut up and add some potatoes to it during the cooking and serve it as a one-dish meal.