Beef Bourguignonne

Ingredients

3 Tbsp. fresh-chopped parsley
½ tsp. thyme
3 bay leaves
2 tsp. Garlic in Oil
1 lb. celery, medium dice
2 lbs. carrots, medium dice
3 lbs. onion, medium dice
1 lb. mushrooms, sliced
1 lb. bacon, julienne
10 lbs. beef chuck, cut into ½ inch cubes
1 qt. burgundy
1 Tbsp. Beef Base of your choice
salt to taste
2 gallons prepared Hunter Sauce

Instructions

(yield 35-40 portions)

Brown the bacon in a heavy bottomed stockpot (that will fit in the oven), remove cooked bacon with a slotted spoon and pour off half of the fat. In the remaining bacon fat, sear the meat on all sides. Add the vegetables and seasonings and continue to simmer until the onions are translucent. Add the wine and simmer for an additional 15-20 minutes. Add the reserved bacon and fat, Beef Bases of your choice and the prepared Hunter Sauce Mix and mix well. Cover and place in a preheated 350° oven, stirring occasionally, for 1½-2 hours, or until the meat is fork tender. Adjust the seasoning with salt. Serve the stew as is or over parsley buttered noodles.