Our version of this French Classic is great served on Garlic Mashed potatoes from our deli. It's a true chilly weather comfort food.

Beef Bourguignon
Serves 4

Ingredients
3 slices bacon, diced 1/4 inch
2 lbs top sirloin, diced into 1 inch cubes
1/2 cup flour
1/2 tablespoon sea salt
1 teaspoon fresh ground black pepper
canola oil as needed
1/2 lb quartered crimini mushrooms
1 yellow onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
2 teaspoons minced garlic
1 tablespoon minced fresh thyme
1/4 cup minced Italian parsley
2 cups Kitchen Basics Beef Stock
1 cup Andrew Murray Tous Les Jours Syrah wine
1 can diced tomatoes, drained (15.5 oz can)
1 package Vatel Veal Demi Glace
(in our meat department)
3/4 cup cipolline onions in balsamic vinegar
(in our deli department)
2 tablespoons minced Italian parsley
1 tablespoon minced fresh rosemary

Method
1 In a dutch oven or heavy bottom stock pot with tight fitting lid cook bacon until brown, remove from pan with slotted spoon and set aside.
2 Raise heat to high add 1 tablespoon of the canola oil and brown meat in small batches, adding more oil as needed. Be careful not to overcrowd meat as you cook. Remove browned meat and set aside.
3 Add more oil to pan if necessary, add mushrooms and cook until golden brown remove and set aside.
4 Add more oil to pan if necessary and add onions, carrots and celery and cook until tender. Add garlic and cook for 1 minute.
5 Return beef to pan along with the thyme and 2 tablespoons of parsley. Add stock, wine and season with salt and pepper and bring to boil over high heat. Cover the pot and place in oven and cook until beef is fork tender, around 1 1/2 hours.
6 Add diced tomatoes, demi glace and bacon and cook until slightly thickened. Add the cipolline onions and mushrooms and heat through.
7 Stir in remaining Italian parsley and rosemary and adjust seasonings.

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