Beef Bourguignon | Ashley
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.
Cooking tools:
- Dutch oven
- Colander
- Slotted spoon
- Chef's knife
- Cutting board
- Oven
- Stove
- Pot
- Skillet
- Plate
- Paper towel
- Measuring spoon
- Measuring cup
- Spoon
- Refrigerator
Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 ounces (170g) bacon, (roughly chopped)
- 3 pounds (1 1/2 kg) chuck steak, trimmed of fat (cut into 2-inch chunks)
- 2 large carrots (sliced 1/2-inch thick)
- 1 large white onion, (diced)
- 6 cloves garlic, (minced (divided))
- 1 pinch coarse salt and freshly ground pepper
- 2 tablespoons flour
- 1/2 bag of pearl onions
- 3 cups red wine (like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine)
- 2-3 cups beef stock ((if using 2 cups of wine, use 3 cups beef stock))
- 2 tablespoons tomato paste
- 1 beef bullion cube, (crushed)
- 1 teaspoon fresh thyme, (finely chopped)
- 2 tablespoons fresh parsley, (finely chopped (divided))
- 2 bay leaves
- 1 pound fresh small white or brown mushrooms, (quartered)
- 2 tablespoons butter
