Beef OhMyThisIsSoGood

That's not what it's called. It's the classic Beef Bourguignon. I didn't get it. I'm not a stew person. In fact, it in NO WAY looked appealing to me. Then one day I decided that I needed to know just like I needed to know about risotto. 

WOW, totally worth it!

Now it does cost a bit more than a normal meal, and took all day. But, it didn't break the bank and most of the time it was just sitting in the oven while I did other things.

Let's start with the mushrooms...

Quarter 8 oz and sauté until cooked in 1 T. olive oil.

Don't move it for a minute or two so that they get nice and brown.

- Remove and place in bowl for later.

- While the mushrooms are going, cube up your meat.

Rump Roast if you got it.

- In batches, brown the meat.

I say in batches because you don't want to crowd the pot or they will never get that nice brown color.

Remove from pan and set aside.

Add 4 strips of bacon cut up and cook for about 5 minutes.

Mix in about 2 T. tomato paste.

- Add 2 T. flour, and mix it all up.

- Throw the meat back in and add 3 C nice red wine and 2 C chicken broth. It will leave a glass for you to enjoy.

- Also add 2 bay leaves and a smashed clove of garlic.

- Place in oven and let cook at 350 for 1 1/2 hours.

- Go play with your kids.

- It's getting there.

- Now add 10 oz. peeled pearl onions (fresh) and 4 peeled and cut carrots.

- Cook 1 1/2 hours longer.

- To peel the onions, cut off the tops, stick them in boiling water for about 3 minutes and strain. 

The skins will pop right off.

- Add the mushrooms 15 minutes before your 1 1/2 hours is up.

- At the end, stir in a tablespoon of butter.

Voila! The ugliest, yummiest meal ever.

I thought we would have enough for leftovers but once I tasted it, I couldn't stop eating.

I used Martha's from Everyday Food in March 2010.

I tell you this because she has about 5 versions and the one I used isn't up yet.