Beef Bourguignon

When it is chilly outside, I am always in the mood for a good stew. Which is basically what this dish is. I was watching the Food Network one cold afternoon and modified the Barefoot Contessa's recipe, removing things like pearl onions, which John and Sarah would never eat.

1 lb. stewing beef chunks

1/4 onion, diced

2 cloves garlic, minced

2 carrots, peeled and cubed

2 medium potatoes, peeled and cubed

1 cup beef stock

1 cup red wine

1 can (10 1/2 oz) Cream of Tomato soup

1 tsp. dried thyme

2 Bay leaves

1 cup frozen peas

Salt & Pepper to taste

Thickener:

2 Tbsp. softened butter

1 Tbsp. flour

Mix together and set aside.

1. Cut the beef into bite sized chunks. Heat up a Dutch oven, add enough vegetable oil to coat the bottom of the pot. Brown beef chunks in a single layer, removing from pot with a slotted spoon when uniformly browned on all sides.

2. Into drippings in pan, add onion and carrot and saute until onions are tender. Add garlic and cook for a minute.

3. Add the potatoes to the vegetable mixture and cook for 2 - 3 minutes. Season with salt and pepper and add thyme.

4. Pour the can of soup into the mixture and stir well. Add the beef broth and cook to simmering.

5. Add the red wine and bay leaves and bring to a boil.

6. Add the softened butter & flour mixture and with a whisk dissolve it into the liquid. Add the beef chunks, lower heat to simmer, put the lid on the Dutch oven and cook for 1 1/2 - 2 hours, stirring from time to time.

7. Half an hour before beef bourguignon is done, add the cup of frozen peas.

8. Serve over buttered egg noodles, sprinkle with freshly grated parmesan cheese and garnish with parsley.

Serves 4 or 2 very hungry men.