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Slow-Cooked Boeuf Bourguignon

Emma Christensen
  • minutes
  • Serves 6

INGREDIENTS

5

slices 8 ounces thick-cut bacon, thick-cut

2 1/2

lbs Beef chuck, roast

1

Bay leaf

1 lb

Button mushrooms, white

3

Carrots, medium

3

Celery stalks, medium

2 cloves

Garlic

1

Parsley, leaves

3

sprigs Thyme, fresh

2

Yellow onions, medium

1 cup

Chicken or beef broth, low-sodium

1 tbsp

Tomato paste

1

Black pepper, Freshly ground

1 1/2 tsp

Kosher salt

1

Pasta or crusty baguette, Cooked

2 cups

Red wine