Recipe(tried): Boeuf Bourguignon

Hi Leah - here is an easy recipe I've made for years. It's simple, even though it takes a while to cook, and I've never tasted a better recipe. It comes from an OLD (1971) cookbook from the Four Seasons in NY. I've altered it slightly, taking out the cubes of pork belly (hope you won't miss it!!). It's perfect with rice or noodles.

Boeuf Bourguignon

4 lbs. top round, cut in 1-1/2 inch cubes
1/3 cup canola or olive oil
1/3 cup very finely minced onion
1 tsp. minced garlic
2 tsp. tomato paste
1/3 cup flour
2-2/3 cup dry red wine
2-2/3 cups beef stock (homemade is best, of course, or find one low in salt in a can)
1 bay leaf
1 3-inch stalk fresh thyme (or 1/4 tsp. dried)
1 TBL salt
1 tsp freshly ground pepper

Heat oil in large pot and brown the beef. Add onion and garlic, Stir until lightly browned. Add tomato paste and flour and stir well for 2 or 3 minutes. Add remaining ingredients. Cover and cook over very low heat for 3 hours, stirring occasionally (can be put in a crockpot on low for 10 hours, or baked at 300 in the oven for 3 hours, if you want).

Works very well made ahead and reheated. Leftovers can easily be frozen.