Beef and Burgandy

¼ c EVOO
2 ½ or 3 lbs lean sirloin, but into large bite size pieces
3 T flour, plus some for dredging
Coarse salt and black pepper
½ lb good quality bacon, chopped
2 large carrots, peeled and chopped
1 large onion, peeled and chopped
1 bay leaf
2 T or 5-6 sprigs of Thyme, chopped
One bottle good quality French Burgundy wine
2 cups beef stock
5 T butter, divided
1 cup pearl onions
1 T sugar, rounded
½ lb white mushrooms, halved
1 T orange zest
1 T lemon zest
¼ cup flat leaf parsley
2 packages Near East original rice pilaf-prepared according to package directions
½ cup smoked almonds

Preheat over to 375°

In a heavy pot with tight fitting lid that can transfer to over add EVOO. Heat until very hot. Dredge beef in flour and add to hot pan. Season with salt and pepper and remove from pan. Working in two batches, brown meat evenly on all sides-about 5 minutes per batch. Remove meat and add bacon to pot. Render bacon 3 to 5 minutes until it begins to crisp. Add carrots, chopped onions and bay leaf. Season with salt and pepper. Cook vegetables 5 minutes until they begin to soften. Add beef stock to pot. Add thyme and add wine and beef stock to cover meat. Cover pot, transfer to oven and cook 90 minutes.

While meat cooks, in a small skillet over med heat, melt 3 T of butter. Add 3 T of flour and whisk a minute or two to form a roux. Transfer to a small dish and reserve. Add 1 T of butter to pan. When melted add pearl onions. Sprinkle with sugar and add a little salt. Allow onions to cook until evenly caramelized, light brown and glazed all over 10-12 mins. Transfer onions to a small dish, wipe pan clean and return to heat. Melt 1 T of butter and add mushroom caps and cook until mushrooms are lightly brown and tender, about 10 minutes. Add all citrus zest to mushrooms and season with salt and pepper. Turn pan off and reserve.

20 minutes before meat comes out of the oven, make a double batch of rice. When rice is done fluff with fork and stir in almonds.

Remove beef from oven and remove lid. Place over med heat on stove top. Whisk your roux into the beef mixture to thicken gravy. Add mushrooms and pearl onions to pan and stir. Remove bay leaf. Garnish meat and rice with parsley. Serve directly from pot.