Beef Bourguignon

Let's Get Cooking

• 1 Cook bacon until crisp in dutch oven or heavy bottomed saucepot. Remove bacon and reserve drippings. Coarsely chop bacon, set aside.
• 2 Cook pearl onions in reserved drippings, stirring frequently, until browned. Remove onions with slotted; set aside.
• 3 Season beef, if desired, with salt and pepper.Brown in reserved drippings, in batches, if necessary. Remove with slotted spoon; set aside.
• 4 Stir onions and mushrooms into dutch oven and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Stir in tomato paste and cook, stirring 1 minute. Add wine and bring to a boil. Stir in water, Knorr® Au Jus gravy mix and bay leaf. Return beef and to dutch oven and bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 hours, stirring occasionally.
• 5 Stir in pearl onions. Cook covered beef and onions are tender, about 40 minutes. Stir in bacon and simmer until heated through, about 3 minutes.