Beef bourguignon | epicuriantime.com

Ingredients

• 1 tablespoon extra-virgin olive oil
• 6 ounces (170g) bacon, roughly chopped
• 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
• 1 large carrot sliced 1/2-inch thick
• 1 large white onion, diced
• 6 cloves garlic, minced (divided)
• 1 pinch coarse salt and freshly ground pepper
• 2 tablespoons flour
• 12 small pearl onions (optional)
• 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
• 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
• 2 tablespoons tomato paste
• 1 beef bouillon cube, crushed
• 1 teaspoon fresh thyme, finely chopped
• 2 tablespoons fresh parsley, finely chopped (divided)
• 2 bay leaves
• 1 pound fresh small white or brown mushrooms, quartered
• 2 tablespoons butter
• recipeIngredient ends