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Beef Bourguignon

She Wears Many Hats
  • 260 minutes
  • Serves 8

INGREDIENTS

1/4 lb

bacon, cut into 1-inch pieces

3 lb

boneless beef chuck, trimmed, cut into 2-inch pieces

2 tbsp

vegetable oil, as needed

3 tbsp

butter, divided

2

onions, finely chopped

3

garlic cloves, minced

2

carrots, sliced into 1/4-inch pieces

2 tsp

dried thyme

3 tbsp

all-purpose flour

1

bottle dry red wine (Burgundy or Cotes du Rhone are best)

2

bay leaves

1 tbsp

dried parsley

1 tsp

black pepper

1/2 tsp

salt

1 lb

mushrooms, quartered

1/2 lb

pearl onions (or boiling onions), peeled