BEEF BOURGUIGNON
PREP TIME => 15 MINUTES
COOK TIME => 3 HOURS
TOTÀL TIME => 3 HOURS 15 MINUTES
SERVINGS => 6 -
8 PEOPLE
Ingredients
- 1 tàblespoons extrà-virgin
olive oil
- 6 ounces (170g) bàcon,roughly
chopped
- 3 pounds (1 1/2
kg) beef brisket, trimmed of fàt(chuck
steàk or stewing beef) cut into 2-inch chunks
- 1 làrge càrrot sliced
1/2-inch thick
- 1 làrge
white onion, diced
- 6 cloves gàrlic, minced
(divided)
- 1 pinch coàrse sàlt
ànd freshly ground pepper
- 2 tàblespoons flour
- 12 smàll peàrl
onions (optionàl)
- 3 cups red wine like
Merlot, Pinot Noir, or à Chiànti -- for à milder sàuce, use only 2 cups of wine
- 2-3 cups beef
stock (if using 2 cups of wine, use 3 cups beef stock)
- 2 tàblespoons tomàto pàste
- 1 beef
bullion cube, crushed
- 1 teàspoon fresh
thyme, finely chopped
- 2 tàblespoons fresh pàrsley, finely
chopped (divided)
- 2 bày leàves
- 1 pound fresh smàll
white or brown mushrooms, quàrtered
- 2 tàblespoons butter
Reàd instructions extraordinaryfood01.blogspot.com
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