Beef Bourguignon (The Best) | RICARDO

Ingredients

• 3 tbsp butter, softened
• 3 tbsp unbleached all-purpose flour
• 5 oz (140 g) salted pork, rind removed and diced
• 2 1/2 lb (1.1 kg) chuck roast or boneless beef blade roast, cubed
• 2 tbsp (30 ml) olive oil
• 1 large onion, chopped
• 1 carrot, diced
• 2 garlic cloves, chopped
• 3 tbsp (45 ml) brandy
• 2 cups (500 ml) red wine
• 2 cups (500 ml) low-sodium beef broth
• 1 sprig fresh thyme
• 1 bay leaf
• ½ lb (225 g) white button mushrooms, halved
• 6 oz (170 g) small pearl onions, blanched and peeled
• 3 tbsp butter
• 2 tbsp fresh parsley, finely chopped