Un-Wine'd host Tassie Pippert shows viewers how to prepare Beef Bourguignon, a French classic made with tender chunks of beef chuck, bacon, and vegetables braised in red wine.

Ingredients

• 1 tablespoons extra-virgin olive oil
• 2 T. butter
• 6 slices bacon, roughly chopped
• 3 pounds tenderloin of beef, cut into  1½  to 2 inch cubes
• 1 large carrot sliced in ½ inch slices
• 1 large white onion,  cut in medium dice
• 4 cloves garlic, sliced
• ½ t. salt
• ¼ t. coarse black pepper
• 4 ounces tomato paste
• 2 tablespoons flour
• 3 cups dry red wine
• 2 cups strong beef stock
• 1 teaspoon fresh thyme, finely chopped
• 1 pound button mushrooms (optional)
• 2 tablespoons fresh parsley, finely chopped

Preparation

• In a dutch oven, melt the butter in the oil over medium heat.
• Add the bacon and saute until bacon is crispy. Remove bacon and hold.
• Blot the beef with paper towels to dry well and add a few pieces at a time to the pan.
• Brown on all sides and remove the beef. At this point the beef should still be fairly rare.
• Place the carrot and onion in the pan and saute until slightly tender.
• Add the garlic. Continue to saute for three to 4 minutes.
• Season with salt and pepper.
• Add the tomato paste and cook for 5 minutes to allow the tomato paste to crystalize on the bottom of the pan. This adds depth to the stew.
• Stir in the flour and cook for five minutes stirring occasionally.
• Add the red wine and stock.
• Return the beef and bacon to the pan and stir in the thyme.
• Add the mushrooms.
• Simmer for approximately 45 minutes or until the beef has cooked through.
• Stir in the parsley just before serving.

Serves 6 - 8