Beef and Burgundy

*Be aware that this takes about 2 hours to make, 90 minutes of which is spent baking in the oven. It's well worth the wait for fork tender beef!* sorry for the crappy picture of a picture!

3 tbsp EV olive oil

4 slices bacon, chopped

2 1/2 pounds sirloin or sirloin tips cut into large, bite size pieces

salt and pepper

1 cup red wine

2 cups beef stock

1 pkg frozen pearl onions

2 tsp sugar

5 tbsp butter

1/2 lb mushrooms, quartered

1 lb wide egg noodles

handful of fresh chives

2 tbsp flour

2 tsp grated orange zest

Preheat oven to 375.

Heat 2T of olive oil in a dutch oven or oven safe heavy bottomed pot over med heat. Add the bacon and cook until crisp, 4-5 minutes. Remove bacon to a towel lined plate.

While the bacon browns, season the chopped sirloin with salt and pepper. Working in 2 batches, brown the meat in the hot bacon fat, stirring occasionally until deep golden brown, about 10 minutes. Transfer the browned meat to the bacon plate as each batch is browned, add more olive oil if needed.

Add the wine to the pot and deglaze the pan, scraping up any brown bits from the bottom of the pan with a wooden spoon. Bring the wine to a bubble and cook for a couple minutes to reduce it, then add beef stock. Return the meat and bacon to the pot, cover the pot, and transfer it to the oven. Bake for 90 minutes.

When the meat has cooked for 60 min, place the onions, sugar, and a splash of water in a small saute pan. Cook over med heat until the water has evaporated and the onions are tender and heated through, 4-5 min. Reserve and keep warm. 

While the onions are cooking, heat a med skillet with 1 tbsp butter and remaining 1 tbsp of olive oil over med heat. Add mushrooms and cook till golden and tender. Season with salt and pepper. Reserve and keep warm.

Bring a large pot of water to boil for the noodles. Add some salt to water and cook until al dente. Drain the noodles and return to pot. Add 2 tbsp butter and chives, toss to combine.

After 90 minutes, remove the beef from the oven and place the pot over med high heat. Add onions and mushrooms and bring stew up to a bubble. Place the pan the mushrooms were cooked in over med high heat and melt the remaining 2T of butter. Sprinkle the flour over the butter and cook mixture for 1 minute. Ladle about 1 cup of the liquid from the pot into the skillet with the roux and whisk to combine. Cook for a min or two to thicken then stir the sauce back into the stew. Simmer till thickened, 5-6 minutes. Stir in the orange zest. Serve the stew over the buttered noodles.