Beef Bourguignon

Directions

1. Cut roast into cubes, then toss with flour in medium bowl until evenly coated.
2. Heat oil in large dutch oven over medium high heat.
3. Add beef in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes.
4. Transfer to separate bowl with slotted spoon.
5. Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaves, salt and pepper to dutch oven, bring to a boil, scraping up browned bits from bottom of the pot.
6. Stir in beef and reduce heat.
7. Cover and simmer 1 hour.
8. Stir in carrots, cover and simmer until beef and vegetables are fork tender about 30 minutes.

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

Why would I want to freeze this?

1. Toss beef cubes and flour in medium bowl until evenly coated.
2. Heat oil in large dutch oven over medium high heat.
3. Add beef in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes.
4. Transfer to separate bowl with slotted spoon.
5. Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaves, salt and pepper to dutch oven, bring to a boil, scraping up browned bits from bottom of the pot.
6. Stir in beef and reduce heat.
7. Cover and simmer 1 hour.
8. Stir in carrots, cover and simmer until beef and vegetables are fork tender about 30 minutes.
9. Allow to cool.
10. Divide among freezer bags, label and freeze.

Serving Day Directions

These directions help you cook or reheat this meal after it’s been frozen.

1. Warm on stovetop for 8-10 minutes, until heated through.