Beef Bourguignon
INGREDIENTS
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3 tablespoons olive oil
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8 ounces button mushrooms (trimmed), quartered if large
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3 pounds boneless beef rump roast, cut into 1-inch pieces
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Coarse salt and ground pepper
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5 strips bacon, cut into 1/2-inch pieces
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1 tablespoon tomato paste
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2 tablespoons all-purpose flour
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3 cups dry red wine
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2 cups low-sodium chicken broth
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1 bay leaf
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1 garlic clove, smashed and peeled
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4 carrots, peeled and cut into 1-inch pieces
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10 ounces pearl onions, peeled
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1 tablespoon butter, cut into pieces
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2 tablespoons fresh parsley, chopped (optional)
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