BEEF BOURGUIGNON

Ingredients:

1/4	cup	cooking oil
3	pc	PUREFOODS THICK CUT HONEYCURED BACON, sliced into 1-inch cubes
1 (285 g)	can	mushroom pieces and stems, drained
2 (50 g)	pc	carrots, peeled and sliced into 1" chunks
1 (60 g)	pc	onion, chopped
2	cloves	garlic, minced
1	kg	MONTEREY BEEF CAMTO, sliced into 2" chunks
1/2	tbsp	iodized fine salt
1	tsp	pepper
1/4	cup	rum or whisky
1	bottle	red wine (optional)
1	pc	beef bouillon
1	cup	water
1/2	tbsp	tomato paste
1/2	tsp	dried thyme
2	tbsp	cornstarch, dissolved in 2 tbsp water

Procedure:

Heat oil in a large casserole. Add bacon and cook over medium heat. Add mushrooms, carrots, onion, and garlic and sauté until soft. Pat dry beef and season with salt and pepper. Add beef and sear until beef is browned on all sides.
Add rum or whisky and stand back a little bit because it might ignite. When it does just let it, it will be gone once the alcohol is cooked. Add red wine, water, bouillon cube, tomato paste and thyme. Bring to boil. Once boiling lower heat to medium and simmer covered for 1-1/2 hours or until meat is fork tender.
When meat is tender, add cornstarch mixture and simmer while stirring until thick. Adjust taste with additional salt and pepper as desired. Serve at once.

Makes 5 servings.

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