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Boeuf Bourguignon Recipe (Quick Version)

This is a quick version of the French Classic. If using a more tender cut such as filet or sirloin tip, you can cut the cooking time in half. Remember the tougher cuts will give your soups and stews more flavour.
Serves 4
2 - 2 1/2 pounds/900-1350g beef chuck, cut into 1 inch/2.5cm pieces 1 tablespoon 15ml olive oil 4 pieces thick cut bacon cut into 1/4 inch/6mm pieces (substitute turkey bacon) 1/2 cup/118ml cornstarch 1/2 teaspoon/2ml salt 1/2 teaspoon/2ml pepper 1 pound/450g carrots, sliced on the diagonal in 1 inch/2.5cm pieces 2 yellow onions cut into 1 inch/2/5cm pieces or 8 ounce/225g pearl onions 1 pound/450g button mushrooms or baby bellas 2 cloves garlic, minced 1/2 cup/125ml cognac or brandy 1 1/2 cups/375ml dry red wine 1 cup/250ml beef stock 1 tablespoon/15ml tomato paste 1/2 teaspoon/2ml dry thyme or 1 teaspoon/5ml fresh 2-4 tablespoons/30-60ml unsalted butter 2-4 tablespoons/30-60ml potato flour
Heat olive oil in heavy bottom Dutch oven and cook bacon until crisp (8-10 minutes). Mix cornst…

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