Beef Bourguignon Recipe

In large heavy skillet or Dutch oven, over medium-high heat, melt butter. Add salt pork and garlic; saute for about 2 minutes.

Add half of beef and cook until well browned on all sides. Transfer to bowl. Repeat with remaining beef.

Remove skillet from heat and pour off all but 2 tbsp. of the fat. Stir in salt and pepper, onions, mushrooms and browned beef. Cook for 1 minutes or until heated through. Pour brandy over meat mixture and flame.

In measuring cup, combine wine, broth, flour, tomato paste and vinegar; mix until smooth. Stir into beef mixture, scraping up any brown bits in skillet.

Add carrots, bay leaves and thyme. Stir well. Bring mixture to a boil then reduce heat, cover skillet and simmer for about 2 hours or until meat is tender. Or transfer to a 10 cup casserole, cover and bake in 350 degree oven for about 2 hours.

Cool to room temperature. Refrigerate overnight. Lift and discard any congealed fat from top.

To store: Cover and refrigerate for up to 4 days; or cover, wrap and freeze for up to 3 months.

To serve, defrost if frozen, then reward over medium heat, or warm in 350 degree oven for 40 minutes or microwave at Medium-High (70% power) stirring once or twice for 8 to 10 minutes or until heated through.