Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 8 ounces bacon, coarsely chopped; 3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes (from 7-bone chuck roast); 1/3 cup all purpose flour; 1 1/4 pounds boiling onions, peeled (I used one bag of pearl onions); 3/4 pound large carrots, cut into 1-inch pieces; 12 large garlic cloves, peeled (left whole); 3 cups canned beef broth; 1/2 cup Cognac or brandy (I used more wine instead of cognac or brandy); 2 750-ml bottles red Burgundy wine (I only used 1 bottle); 1 1/4 pounds mushrooms – omitted; 1/3 cup chopped fresh thyme or 2 tablespoons dried – omitted; 1 tablespoon dark brown sugar – omitted; 1 tablespoon tomato paste; 10 fingerling potatoes

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Try grace.g.yang's adapted Beef Bourguignon recipe using pearl onions, carrots, and red wine for a hearty winter dinner.

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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 grace.bookasap.com.

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Ingredients

8 ounces bacon, coarsely chopped
3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes (from 7-bone chuck roast)
1/3 cup all purpose flour
1 1/4 pounds boiling onions, peeled (I used one bag of pearl onions)
3/4 pound large carrots, cut into 1-inch pieces
12 large garlic cloves, peeled (left whole)
3 cups canned beef broth
1/2 cup Cognac or brandy (I used more wine instead of cognac or brandy)
2 750-ml bottles red Burgundy wine (I only used 1 bottle)
1 1/4 pounds mushrooms – omitted
1/3 cup chopped fresh thyme or 2 tablespoons dried – omitted
1 tablespoon dark brown sugar – omitted
1 tablespoon tomato paste
10 fingerling potatoes