Beef bourguignon with bacon garnish
Indulge in the "to-die-for" beef bourguignon from your mother-in-law's cookbook—perfect for special occasions or when family is around!
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Cooking tools:
- Dutch oven
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
- Paper towel
- Whisk
- Tongs
- Ladle
Ingredients
- 2 cups pearl onions
- 1/4 cup flour
- 2 teaspoons fleur de sel (or sea salt)
- 2 lb beef cubes for stewing
- 2 tablespoons butter or oil
- 3 celery stalks, finely diced
- 3 carrots, peeled and finely diced
- 3 cloves garlic, finely chopped
- 3 French shallots, minced
- Salt
- pepper
- 2 1/4 cups beef broth
- 1 cup vegetable broth
- 1 1/2 cup red wine
- 1/2 can tomato paste (the small can)
- 8 slices bacon, finely diced
- 8 oz white mushrooms, sliced
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