Beef Bourguignon
"Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it...."
INGREDIENTS
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1 tablespoons extra-virgin olive oil
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6 ounces (170g) bacon, (roughly chopped)
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3 pounds (1 1/2 kg) beef brisket, trimmed of fat ((chuck steak or stewing beef) cut into 2-inch chunks)
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1 large carrot (sliced 1/2-inch thick)
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1 large white onion, (diced)
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6 cloves garlic, (minced (divided))
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1 pinch coarse salt and freshly ground pepper
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2 tablespoons flour
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12 small pearl onions ((optional))
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3 cups red wine (like Merlot, Pinot Grigio, or a Chianti -- for a milder sauce, use only 2 cups of wine)
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2-3 cups beef stock ((if using 2 cups of wine, use 3 cups beef stock))
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2 tablespoons tomato paste
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1 beef bullion cube, (crushed)
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1 teaspoon fresh thyme, (finely chopped)
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2 tablespoons fresh parsley, (finely chopped (divided))
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2 bay leaves
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2 tablespoons butter
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1 pound fresh small white or brown mushrooms, (quartered)
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