beef bourguignon

preheat oven to 235 degrees (yes very low----it's a slow cooking journey to deliciousness!)

• 3 lbs beef stew meat, chunked and dried
• 2 T oil of choice to brown the meat (I use ghee or coconut oil-an oil to withstand high heat)

• put the oil in a hot heavy skillet that can go in the oven with a cover and brown the meat
• after meat browns, pour 2 T cooking sherry (if desired) over the meat

• strain the meat to a side plate or dish to rest

• in the browning pan with drippings & broth, place the following:
• 1 T tomato paste
• 2 garlic cloves minced
• 18-24 pearl onions or 1 large onion chunked 

• add 3 T gluten free or all purpose flour and coat onions

• add:
• 1 c red wine
• 2 c beef bone broth or low sodium broth
• 1-2 bay leaves
• 6-8 stalks of fresh thyme
• 1 lb of favorite mushrooms chunked

• check the meat every 30 minutes and add 1/4 c of broth or wine as needed 

Meat should be fork tender when ready! Season with salt & pepper to desired taste.
Serve with mashed potatoes or polenta or fresh piping hot bread and sprinkle with fresh parsley...enjoy!

version of Julia Child's famous recipe