Beef bourguignon is a traditional French dish that is basically the equivalent to American beef stew infused with a borderline excessive amount of red wine. However, it is no surprise the French can do no wrong when it comes to food because this is a truly delicious and hearty meal. If properly prepared, beef bourguignon can rival any bland beef stew recipe in the books. I hope you enjoy my version of this classic entree.

Ingredients: 1 pound sirloin steak tips; one small bag fresh whole carrots; 3 medium potatoes; 1 yellow onion; 7 cloves of garlic; 1 bottle dry red wine; 3 cups beef stock; 1/4 cup flour; 1 cup mushrooms of choice; olive oil; one basil leaf; 2 tablespoons fresh rosemary; salt and pepper
Preparation: In a large saucepan, sear each side of the steak tips in olive oil on medium high heat. Make sure the meat does not start to blacken or cook all the way through. The steak should still be rather rare after searing. Transfer the meat to a plate and let sweat for a few minutes. Preheat the oven to 325 degrees. In a large steel pot, add about 2 tablespoons of olive oil over medium heat. Add the yellow onion (chopped) and cook until they become clear. Pour amount of beef stock to the onions then add the beef tips back to the onions with the garlic (crushed), rosemary, salt and pepper. After about a minute, sprinkle the flour over the mix and stir until the mixture thickens. (Make sure you do not letter the flour burn!) Add enough red wine to barely cover the beef and then add the beef stock. Add the basil leaf and stir thoroughly. Cover the pot and stick it in the oven and cook for about 1.5 hours. (MAKE SURE YOUR POT AND LID CAN WITHSTAND THE HEAT IF IT IS GLASS!) Check the stew and stir. Add the carrots (sliced thin), potatoes (quartered) and mushrooms. Cook for an additional hour or until the carrots and potatoes are soft enough so that a fork easily penetrates them. Enjoy.