Beef bourguignon nachos

Traditional bourguignon - in nacho form!



  1. Place meat in a large bowl and add ingredients 1-12. Stir to combine and coat the meat. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours, turning the meat occasionally.
  2. With a slotted spoon or tongs, transfer the meat to a plate, reserving the marinade, and pat dry (The meat will not brown if damp). Strain the marinade into a bowl, and reserve the liquid and the vegetables separately.
  3. Heat a large pot or Dutch oven over medium-high heat. Add and brown bacon, about 5 minutes. Remove the bacon, leaving the fat in the pan. Return the pot to medium-high heat. Add the beef in batches and brown on all sides. Remove with a slotted spoon and transfer back to the plate. Add the reserved vegetables and cook until lightly browned, about 5 minutes. Stir in flour and cook, stirring, until beginning to brown, about 1 minute. Stir in the marinade, then return the beef and bacon to the pot. Add small onions. Bring to a boil. Reduce the heat to low and cook, covered, until the meat is fork-tender, 1 to 1 ΒΌ hours.
  4. Add mushrooms. Cover and cook until tender, about 20 minutes. Skim off the fat from the surface. Add chopped parsley, salt and pepper.
  5. On a large serving platter, place the nachos chips and carefully spoon the Beef Bourguignon on top. Garnish with more chopped parsley and enjoy.

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