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Burgundy Beef Stew

Ree Drummond : Food Network
  • 180 minutes
  • Serves 6

INGREDIENTS

1

4- to 5-pound chuck, roast

4

slices Bacon

1 lb

Button mushrooms

5

Carrots

1

stalk Celery

6 cloves

Garlic

1

Onion

1

Parsley, fresh

1 14 ounce package

Pearl onions, frozen

3 cups

Beef broth, low-sodium

2

heaping tbsp Tomato paste

1 tbsp

All-purpose flour

1

Kosher salt and freshly ground black pepper

1

bottle Burgundy wine