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Beef Bourguignon

Laureen King
  • 120 minutes
  • Serves 6

INGREDIENTS

2 1/2 lb

sirloin or chuck roast cut into 1-inch cubes (choose well marbled stewing beef)

8 oz

smoked bacon chopped into pieces

Kosher salt

Black pepper

1 lb

carrots cut into 1 inch chunks

2 cups

pearl onions peeled

2 cloves

chopped garlic (2 tsp.)

1/2 cup

Cognac

3 cups

good dry red wine (I like a Burgundy or Pinot Noir)

2 cups

beef broth

1 tbsp

tomato paste

1 tsp

dried thyme or 1 tbsp. fresh

1

bay leaf

4 tbsp

butter divided (room temperature)

3 tbsp

all purpose flour

1 lb

fresh mushrooms