Boeuf Bourguignon

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Loosely adapted from a recipe by Anne Parent

Ingredients

• 1-ounce butter, plus 2 ounces butter, for browning
• 1-ounce flour -what's an ounce of flour? usually 1/4 of a cup
• 2 1/2 pounds sirloin, cut into 1 inch cubes
• 1 onion, chopped
• 2 strips smoked peppercorn bacon, cut into 1 inch pieces -what the heck, use what ever kind of bacon you want.
• Bag of baby carrots, chopped
• 2 stalks celery, chopped
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon oregano
• 1 tablespoon fresh chopped garlic-do it fresh, it just takes a couple of minutes
• 1 bottle pinot noir--we suggest 2003 Marcassin Pinot Noir Bondi Vineyard-if you can't find the Marcassin, Beringer will do just fine.
• Sea salt and freshly ground black pepper
• 1 small can of tomato paste

Directions

Combine 1-ounce of butter and 1-ounce of flour to make a paste. Set aside. In a large heavy-bottomed saucepan, brown the beef in remaining 2 ounces butter on a medium to high heat for 4 or 5 minutes until seared on all sides. Remove from pan and reserve.

Add onions and cook until translucent. Add bacon and cook until softened. Add carrots, celery, thyme, rosemary, oregano, and garlic. Add the butter and flour mixture. Stir to make sure ingredients are well-combined. Add the beef back and pour in the wine, making sure that it covers the ingredients. Bring to a boil and season with sea salt and freshly ground pepper. Add 1 small can of tomato paste. Cover and simmer for 2 hours on a low heat or until celery is soft.