Beef Bourguignon

• 3 lbbeef chuck, cubed
• 1 bottle burgundy
• 6 ozbacon
• 2 carrots, sliced
• 8 ozmushrooms

Instructions

1. 1

   Brown the beef chuck in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook bottle burgundy and bacon in the same pot until softened and fragrant.

3. 3

   Return the beef chuck, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Beef Bourguignon taste finished.