Pierre Franey - Recipes - Boeuf Bourguignon

Name: Pierre Franey - Recipes - Boeuf Bourguignon
Ingredients: 2 tablespoons vegetable oil; 5 pounds brisket of beef, trimmed of excess fat and cut into 1½ inch cubes; Salt and freshly ground pepper to taste; 1/2 pound onions, coarsely chopped (2 cups); 1 tablespoon finely chopped garlic; 1 pound whole small mushrooms; ½ pound carrots, halved or quartered, depending on size, and cut into 1½ inch lengths; 1/3 cup flour; 4 cups red Burgundy wine; 1 cup water; 4 sprigs fresh thyme, or ½ teaspoon dried; 6 sprigs parsley; 2 whole cloves; 1 bay leaf

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Ingredients

2 tablespoons vegetable oil
5 pounds brisket of beef, trimmed of excess fat and cut into 1½ inch cubes
Salt and freshly ground pepper to taste
1/2 pound onions, coarsely chopped (2 cups)
1 tablespoon finely chopped garlic
1 pound whole small mushrooms
½ pound carrots, halved or quartered, depending on size, and cut into 1½ inch lengths
1/3 cup flour
4 cups red Burgundy wine
1 cup water
4 sprigs fresh thyme, or ½ teaspoon dried
6 sprigs parsley
2 whole cloves
1 bay leaf