Beef Bourguignon Recipe

Name: Beef Bourguignon Recipe
Ingredients: 1 ounce dried porcini mushrooms (optional); 6-8 ounces salt pork, cut into 1/2 inch chunks; 4 tablespoons unsalted butter, divided; 4 pounds trimmed beef chuck, cut into 2-inch cubes, patted dry with paper towels; 10-12 shallots, chopped (about 2 cups); 2 large carrots, peeled -- 1 chopped, the other cut into 2-inch chunks; 4-5 garlic cloves, chopped; 2 tablespoons tomato paste; 1/2 cup brandy, plus 2 tablespoons; 1 bottle Pinot Noir, or other red wine; 1 cup low-sodium beef stock, more as needed; 1/2 cup chopped fresh parsley; 2 bay leaves; 2 teaspoons dried thyme; 4 whole cloves; 24 pearl onions, fresh or frozen; 1 pound fresh shiitake, cremini, or button mushrooms; 3 tablespoons flour; 2 tablespoons butter

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This version of Julia Child's classic boeuf bourguignon is fall-apart tender. The sauce is rich, hearty, and worth every minute of slow cooking.

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Ingredients

1 ounce dried porcini mushrooms (optional)
6-8 ounces salt pork, cut into 1/2 inch chunks
4 tablespoons unsalted butter, divided
4 pounds trimmed beef chuck, cut into 2-inch cubes, patted dry with paper towels
10-12 shallots, chopped (about 2 cups)
2 large carrots, peeled -- 1 chopped, the other cut into 2-inch chunks
4-5 garlic cloves, chopped
2 tablespoons tomato paste
1/2 cup brandy, plus 2 tablespoons
1 bottle Pinot Noir, or other red wine
1 cup low-sodium beef stock, more as needed
1/2 cup chopped fresh parsley
2 bay leaves
2 teaspoons dried thyme
4 whole cloves
24 pearl onions, fresh or frozen
1 pound fresh shiitake, cremini, or button mushrooms
3 tablespoons flour
2 tablespoons butter