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Beef Bourguignon

Catalina Castravet
  • 120 minutes
  • Serves 6

INGREDIENTS

1 tbsp

good olive oil

8

slices bacon (chopped)

2 lb

chuck beef (cut into about 2-inch cubes)

salt and pepper

2

medium carrots (sliced into 1-inch chunks)

1

sweet onion (diced)

5 cloves

garlic (minced)

3 1/2 cups

good dry red wine such as Cote du Rhone or Pinot Noir

2 cups

beef broth

1 tbsp

tomato paste

1/2 tsp

dried thyme

1/2 tsp

dried parsley

4 tbsp

unsalted butter (softened to room temperature)

1 lb

Baby Bella mushrooms (stems discarded and caps quartered)

3 tbsp

all-purpose flour

10

pearl onions

2

bay leaves

6

sprigs fresh thyme (optional)