Boeuf Bourguignon

Pamela's Boef Bourguignon... which was delicious!

Boeuf Bourguinon

(serves 8)

1/2 lb bacon, cut up

1 3/4 lbs stew meat, cut up

1 onion, chopped

1 tablespoon flour

1 cup beef bouillon

2 cups red wine

1 clove garlic, finely chopped

pepper

thyme

1 bay leaf

4 carrots, sliced

1 can chopped tomatoes

1 tablespoon butter

10 oz frozen peas

egg noodles, rice, or steamed potatoes

Fry bacon, remove from pan. Brown meat, add onion, flour, bacon, bouillon, wine, garlic, pepper, thyme, bay leaf, carrots, and tomatoes. Simmer, covered for 2 hours. Add peas, simmer until peas are done al dente. Serve very hot over noodles/rice/potatoes.

***This recipe is best when served next day, so you could cook 1 hour, stop cooking, and cook 1 hour next day. Don't thicken sauce until last minute.