Beef Bourguignon

I have no earthly idea how to say this, but I can cook it and eat it, and that should count for something. I saw Paula Deen make this on TV once. I'm sure she said it just fine but I apparently wasn't paying attention. This is not Paula Deen's recipe, by-the-way. Look, never mind her. I'm sorry I even gave you the link to her page. Her beef burgy-something probably looks better and tastes better than mine and I don't need you stopping by there every day to see her instead of me.

1 lb. boneless beef chuck roast, cut into cubes
1 TBS. cooking oil
1 medium onion, chopped
2 cloves garlic, minced
1 ½ cups Burgundy wine
¾ cup beef broth
1 tsp. dried thyme
¾ tsp. dried marjoram
3/4 tsp. salt
¼ tsp. black pepper
2 bay leaves
3 cups fresh mushrooms
4 medium carrots, cut into pieces
2 TBS. flour
2 TBS. butter, softened
2 slices bacon, cooked, drained, and crumbled

Hot cooked noodles


In a Dutch oven, brown the meat and onion in the hot oil.

Stir in wine, broth, thyme, marjoram, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Add mushrooms and carrots. Return to boiling; reduce heat. Cook, covered for 25 minutes more or until meat and vegetables are tender. Discard bay leaves.

In a small bowl stir together flour and butter until smooth; stir into meat mixture. Cook and stir until thickened and bubbly. Stir in crumbled bacon.

Serve over hot noodles.