Beef Bourguignon Recipe | Yesterday's Recipes

Ingredients

• 2 1⁄2 pound boneless beef chuck (cut into 2 inch pieces)
• 1 medium carrot (peeled and halved crosswise)
• 1 medium yellow onion (peeled and quartered)
• 1 celery stalk (halved crosswise)
• 5 sprig parsley (plus minced parsley for garnish)
• 5 sprig thyme
• 1 bay leaf
• 750 millilitre red wine (i.e. 1 bottle - preferably an inexpensive pinot noir)
• 1⁄2 cup all-purpose flour
• 2 tablespoon vegetable oil
• 5 slice bacon, diced
• 4 cup water
• 10 ounce pearl onions (unpeeled)
• 9 tablespoon unsalted butter (i.e. 1 stick +1 tablespoon)
• 10 ounce small white mushrooms (halved)
• 5 small carrots (cut into 1 inch pieces)
• 1 pinch sugar