5 slices bacon (chopped)

1 1/2 cups pearl onions

1/4 cup celery (finely chopped)

2 lbs. beef chuck, cubed

1/2 tsp. sea salt

1/4 tsp. ground black pepper

2 tsp. dried parsley

1/2 tsp. dried thyme

1/4 tsp. dried crushed rosemary

1/16 tsp. ground allspice ( pinch)

1 tbsp. all-purpose flour

1 tsp. tomato paste

1 1/4 cups burgundy, or dry red wine

3/4 cup beef stock


1. In a large skillet, over high heat, cook the bacon until it turns crisp. Leave to the side.

2.  Pour all but 2 tablespoons of bacon grease from the pan.

3. Sauté the onions and celery in the bacon grease for 5 minutes, until the vegetables turn soft.

4. Transfer them to a bowl and set to the side.

5. Season the beef with sea salt and black pepper and brown it in the remaining bacon grease. Once all sides of the beef are browned, sprinkle the parsley, thyme, rosemary, allspice, and flour over the beef.

6. Stir in the tomato paste and cook beef for 1 minute.

7. Add  cooked vegetables, crisped bacon, wine, and beef stock into the pan with the beef, and then cook the mixture over low heat, covered, for about 1 hour to 1 hour and 15 minutes.

8.  Beef Burgundy is done when the meat and vegetables are tender and the sauce is thickened.

*Serve with a green side vegetable. I recommend sauted arugula and chick peas in olive oil.