Where's the Beef Bourguignon...

Julie Child had this dish down, she may have even invented it!  She cooked this bad boy for hours and hours!  So here's a quick version that still takes 3-4 hours, but dudes, it's all cook time!  A little prep and a little fuss, then sit back in the chair, let it cook, and have some wine!!

Recipe for two:
1 pound of beef, cubed on the large size
4 slices bacon, cut into 1" pieces
1 red onion, chopped small
2 carrots, chopped small
3 stalks celery, chopped small
1 small parsnip, chopped small
1 leek, chopped small
4 cloves garlic, chopped
4 sprigs of rosemary, left intact with the stems
3 c  beef stock
1 12 oz can Eden tomatoes, puree'd
1 bottle red wine, reduced by half
1/2 stick unsalted butter
1 c flour
1 pinch chili flakes

Serve with mash potatoes and sweet potatoes.

I use a cast iron dutch oven for this dish, but almost anything deep that can be covered will work!
First set your oven to 350*  Puree the tomatoes and add the stock to covered oven dish or pan, and place in the oven for an hour or two.  The longer they are in the oven, the richer and more condensed they will become.

Get the pan hot with a bunch of olive oil in it.  While that's happening, brown the bacon and set aside.  Now cut the beef into cubes and season with salt and pepper, then dust with flour.  Now place the meat in the pan and brown a few pieces at a time.  Don't put too many in at once because they will just steam and not brown.

When done, set the meat aside and add the butter.  When the butter is foaming add all the vegetables, and cook until soft!  While this is happening reduce the red wine by half in a small saucepan...

Now mix everything together in the dutch oven or roasting pan.  The tomatoes, bacon, beef, vegetables, rosemary and seasoning.  Cover and place in the oven for 2-3hours, checking on it once in a while.  If it needs more liquid add some stock...

Serve on warm plates over (or next to) the mash!

Bon Appetit!  Chef Hobbes