Beef Bourguignonne

      French Beef Stew
      French Beef Stew

      2 pounds beef Shoulder Roast, cut into 1-inch pieces
      4 slices bacon, chopped (about 4 ounces)
      1/4 cup all-purpose flour
      Vegetable oil
      1 teaspoon salt
      1/4 teaspoon pepper
      1/2 cup beef broth
      2 cups Burgundy or other dry red wine
      2 tablespoons tomato paste
      1 tablespoon minced garlic
      2 teaspoons dried marjoram leaves, crushed
      8 ounces baby carrots (about 1-3/4 cups)
      8 ounces fresh pearl onions, peeled or frozen pearl onions
      8 ounces mushrooms, cut in half if large
      Chopped fresh parsley (optional)


      Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings.

      Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings in same stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed. Remove beef from stockpot; season with salt and pepper. Pour off drippings.

      Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
      Add carrots and onions to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 30 minutes. Stir in mushrooms; continue simmering, covered, 10 to 15 minutes or until beef and vegetables are fork-tender. Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.