Classic Beef Bourguignonne

Name: Classic Beef Bourguignonne
Ingredients: 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast (2-1/2 to 3-1/2 pounds); 4 slices bacon, chopped (about 4 ounces); 1/4 cup all-purpose flour; 1 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup beef broth; 2 cups Burgundy or other dry red wine; 2 tablespoons tomato paste; 1 tablespoon minced garlic; 2 teaspoons dried marjoram leaves; 8 ounces baby carrots (about 1-3/4 cups); 8 ounces fresh pearl onions, peeled or frozen pearl onions; 8 ounces mushrooms, cut in half if large; Chopped fresh parsley leaves (optional)

www.beeftips.com

A classic never goes out of style. The same is true with this traditional stew made with beef Cross Rib Roast, bacon, red wine and lots of hearty vegetables.

View full recipe on www.beeftips.com

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 www.beeftips.com.

Share this recipe:

Ingredients

1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast (2-1/2 to 3-1/2 pounds)
4 slices bacon, chopped (about 4 ounces)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
2 cups Burgundy or other dry red wine
2 tablespoons tomato paste
1 tablespoon minced garlic
2 teaspoons dried marjoram leaves
8 ounces baby carrots (about 1-3/4 cups)
8 ounces fresh pearl onions, peeled or frozen pearl onions
8 ounces mushrooms, cut in half if large
Chopped fresh parsley leaves (optional)