Beef -The Bomb- Bourguignon

Ingredients

• 0.5 pound bacon diced
• 3 cups beef stock 
• 0.8 cup carrots diced
• 0.3 cup flour all-purpose
• 1 cup fried onions store-bought
• 2 tablespoons garlic minced
• 3 tablespoons olive oil 
• 2 teaspoons freshly oregano leaves chopped
• 3 tablespoons parmesan grated
• 0.5 cup freshly parsley leaves italian chopped
• 0.8 cup parsnips diced peeled
• 1 cup pearl onions frozen
• 2 teaspoons freshly cracked pepper black plus more for seasoning
• 1.5 cups red wine 
• 2 pounds rib-eye steak cut into 3/4-inch cubes
• 2 teaspoons salt divided
• 2 teaspoons freshly thyme leaves chopped
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Watch how to make this recipe.
2. In a nonmetallic bowl, combine 3/4 cup red wine, 1 teaspoon salt, 2 teaspoons pepper and 2 tablespoons Worcestershire sauce.
3. Add the rib-eye steak and let marinate for 30 minutes to 1 hour.
4. Cook the bacon in a large saute pan, over medium low heat to slowly render the fat. When crisp, remove to a paper towel lined plate, reserving the fat in the pan.
5. Remove the beef from the marinade, pat dry and add to the pan with the bacon fat. Cook over medium-high heat, browning the meat on all sides.
6. Remove the meat from the pan, to a plate.
7. Add extra oil, if necessary, to amount to 2 to 3 tablespoons of total fat in the pan.
8. Add the carrots, parsnips, and the frozen onions. Cook until the onions are light brown, approximately 10 minutes.
9. Add the flour to the vegetable mixture to make a roux. When the roux begins to brown, add the garlic and cook for 2 minutes. Deglaze with the remaining red wine and stir in the beef broth. Reduce over medium heat for 10 minutes.
10. Add the browned beef, cooked bacon, thyme, parsley and oregano. Adjust seasonings, to taste, with remaining 1 teaspoon of salt and fresh cracked pepper.
11. Transfer to a serving dish, garnish with Parmesan and fried onions and serve immediately.