Beef Bourguignon for Two

Into a zipper bag, add the beef, red wine, oil, thyme sprigs (or dried thyme) and black pepper.

Seal the zipper bag and massage to mix together. Marinate in refrigerator for 2 to 4 hours or even better the day before. :) Low and slow is the name of the game here.

Heat a large skillet over medium-high heat.

Add the pancetta (or bacon) and allow to render for a few minutes.

Add the onions, saute until beginning to become translucent for another 2 or 3 minutes then add the garlic.

Meanwhile drain the marinated beef, reserving the marinade.

Dry the beef tips with paper toweling to facilitate browning. (optional)

Move the onions and garlic off to the side of the pan and add the beef, try not to crowd.

Cook until the beef tips are well browned. We're building flavor here, adjust heat as needed. We want a quick browning to develop that wonderful flavor building fond.

Add mushrooms and cook until their juices are beginning to exude. This will help deglaze those flavorful brown bits that may have stuck to the skillet earlier.

If you wish for a thicker sauce sprinkle in a teaspoon of cornstarch or two teaspoons of flour. Stir to coat.

Pour reserved marinade and beef stock over all.

Add to a slow cooker or crockpot.

Cook on LOW for 4 to 6 hours or until the beef is fall apart tender.

Serve with egg noodles and/or Sage and/or garlic mashed or roasted potatoes.

A hearty red wine compliments the table.