Beef Bourguignon

Its basically a french wine stew.

Onions, mushrooms, potatoes, carrots and parsley dropped into a pot with bacon fat, a bottle of red wine and beef stock, cooking in an oven for 3 hours (and some extra time up top in the stove). I also threw in some roux to thicken the sauce.

Onions and mushrooms in the dutch oven to caramelize one, take water out of the other, while on a second pan you cook bacon, then meat on the bacon fat, deglaze the pan with red wine and throw it on the dutch with the rest of the wine. Throw in the carrots, potatoes and bacon, then add beef stock. Get a strainer, put it in the dutch and throw flour on the strainer, whisk to cook the flour and thicken sauce. Min. 2.5hrs @ 350F in the oven after this.