Beef Bourguignon - Shotgunred.com

Ingredients

• 6 Slices Thick Bacon (chopped)
• 2 Tbsp. Olive Oil
• 3 lbs. Beef Stew Meat (chuck roast or brisket) cut into 2-inch chunks)
• 1 ½ Cups Red Wine (Merlot, Pinot Noir)
• 4 Cups Beef Broth
• 2 Tbsp. Tomato Paste
• 1 Tbsp. Granulated Beef Bouillon
• 5 Tbsp. All-Purpose Flour
• 5 Large Carrots (sliced)
• 1 Yellow Onion (chopped)
• 4 Tbsp. Minced Garlic (divided)
• 1 Tsp. Kosher Salt
• 1 Tsp. Ground Pepper
• 20 Small Pearl Onions (peeled and sliced in half)
• 2 Tsp. Thyme
• 2 Bay Leaves
• 1 lb. Mushrooms (sliced or quartered)
• 3 Tbsp. Salted Butter
• Garnish with Fresh Chopped Parsley