Easy Beef Bourguignon (Beef Stew)

Serves 4

This stew recipe came from my mother. It is an easy version of the classic French beef stew. It is quite good and requires less work than the original. I remember that Mom used to make it in an electric pot, but it can be made on the stovetop. Alternately, the recipe can easily be adapted for an appropriately sized slow cooker. As with most stews, it is even better the next day, so it can be made ahead to serve on a busy weeknight or for a special dinner, even a potluck event. The beef called for can be cut from a small, trimmed chuck roast. For an authentic version that takes a bit more work but is absolutely delicious, see my classic beef bourguignon, which is in the similar and related recipes.

Ingredients

• 2 slices bacon
• 1-1/2 pounds beef cubes (stew meat)
• 1 can (about 10 ounces) golden mushroom or similar soup, preferably lower-sodium
• 1 bay leaf
• 2 large cloves garlic, minced
• 1/2 cup dry red wine or beef broth
• 2 tablespoons chopped fresh parsley
• 1-1/2 cups frozen pearl onions

In a large pot over medium-high heat, cook bacon until crisp; remove. In drippings, brown beef, in batches if necessary. Add soup, wine, garlic, bay leaf, parsley and bacon; stir well to combine. Cover, reduce heat to low, and cook 1 hour or until tender. Remove bay leaf. Serve immediately with buttered noodles or rice, or keep warm over very low heat until needed.