Boeuf Bourguignon – wilburgoltermann.com

Ingredients

• 3 lbs lean stewing beef chuck, cut into 2-inch cubes
• 2 cups beef boullion or beef stock
• 6 oz thick sliced bacon
• 3 cups full-bodied red wine
• 1 tbsp tomato paste
• 3 cloves mashed garlic
• 1 bay leaf
• salt to taste
• 1 lb mushrooms, quartered
• ½ tbsp cooking oil
• ½ tbsp butter
• ¼ tbsp salt
• 24 pearl onions
• 1 tbsp butter
• ½ tsp salt
• water
• 3 tbsp softened butter
• 3 tbsp flour