Beef Burgundy
3 lbs beef (I used boneless shortribs, but sirloin tip, chuck, or round steak can be used)
10-12 oz salt pork, chopped (recipe said could substitute with 8 oz bacon)
2 cloves garlic, smashed
3/4 c red wine
1 c hot water
2 bay leaves
1 tbsp dried oregano leaves
1 onion, diced
2 tbsp butter
1 can (6 oz) tomato paste
2 lbs mushrooms, cut into large pieces
Cut meat into 1 1/2" cubes. Dredge meat in flour. Brown salt pork and garlic. Remove to a paper towel-lined plate. Add additional oil to pan. Brown floured beef cubes. Add salt pork back to pan. Add wine, water, bay leaves, and oregano. Cover and cook for 1 hour. Remove bay leaves. At this point, beef and liquid can be refrigerated overnight. Remove as much fat as possible. In a skillet, melt butter and brown onions. Add mushrooms and cook until liquid is released. Add to beef. Add tomato paste. Season to taste. Cook an additional hour.