Beef Bourguignon

paleoleap.com

Lynn

3 pounds stewing beef, cut in 2-inch cubes;

7 tbsp lard, tallow or butter ( ghee);

1 sliced carrot;

1 sliced onion;

½ lb bacon, cut in chunks;

3 cups of a good quality red wine;

3 to 3-½ cups of beef stock;

1 tbsp tomato paste;

2 gloves of garlic, minced;

1 bay leaf;

1 tsp dried thyme;

1 pound fresh mushrooms, quartered;

20 small white onions;

note: Optional: Bouquet garni (sprigs of parsley, thyme and 1 bay leaf tied together);

Salt and pepper to taste.

Directions at paleoleap.com

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