Beef Burgundy Recipe | Wolf Gourmet

Ingredients

• 4 pounds (about 1866 grams) trimmed chuck roast, cut into 1½-inch pieces
• 1 teaspoon (3 grams) kosher salt
• ¼ cup (31 grams) all-purpose flour
• 6 slices (218 grams) thick-cut bacon, chopped
• 5 cloves (25 grams) garlic, minced
• ¼ cup (59 milliliters) Cognac
• 1 pound (415 grams) fresh baby portobella mushrooms, quartered
• 1 teaspoon (5 milliliters) olive oil
• 3 cups (710 milliliters) high-quality Burgundy wine
• 4 sprigs fresh rosemary
• ½ cup plus 2 tablespoons (168 grams) tomato paste
• 1 tablespoon (25 grams) beef bouillon base
• 2 cups (250 grams) peeled fresh or frozen pearl onions
• Hot cooked pappardelle pasta, for serving
• Fresh rosemary, if desired