Boeuf Bourguignon



  1. Preheat oven to 450 degrees.
  2. Cut bacon into strips and saute bacon in 1 Tablespoon olive oil for 2 minutes until lightly brown. Put aside.
  3. In the same pan, saute the beef in olive oil. Be sure to pat the meat dry with a paper towel before cooking. Once the beef has seared, set aside.
  4. Chop the carrot, celery and green onion.
  5. In the same pan used to saute the meats, saute the vegetables.
  6. Add all ingredients to a baking dish and add 1 tsp. salt, 1/4 tsp. pepper and 2 Tablespoons flour and toss.
  7. Put in the oven for four minutes, then toss the dish and put it back in the oven for another four minutes.
  8. Turn the oven down to 325 degrees.
  9. Stir in 3 cups red grape juice, 2 cups beef stock and 1 Tablespoon of tomato paste. Add to the pan, just covering the meat mixture.
  10. Let the meal cook in the oven for 2.5 to 3 hours.
  11. Pull out of the oven and drain the sauce off into a sauce pan.
  12. Place sauce on stove and bring to a boil and then reduce to a simmer.
  13. Prepare bow-tie pasta to package directions.
  14. Serve the Boeuf Bourguignon over pasta and top with its own sauce.
  1. Add butter and olive oil to an already hot pan.
  2. When the butter is frothy, add the mushrooms.
  3. Cook until mushrooms are brown.
  4. Serve over Boeuf Bourguignon.