Beef Bourguignon (Beef Burgundy)

Name: Beef Bourguignon (Beef Burgundy)
Ingredients: 800g/ 1.6 lb chuck beef (, cut in 4-5 cm / 2” cubes (Note 1)); 2 large carrots ((~300g/10oz), cut on an angle into 4-5 cm / 2” pieces); 16 pearl onions or small, round pickling onions ((Note 2)); 1 bay leaf (, fresh (sub: dried)); 3 sprigs thyme; 750ml/ 25 oz pinot noir or other red wine ((Note 3)); 3 tbsp oil (, olive, canola or vegetable); 3/4 tsp salt; 1/2 tsp pepper; 1/4 tsp salt; 200g/ 7oz mushrooms (, halved (quarters if large)); 150g/ 5oz bacon piece (, cut into 1cm / 1/2” thick batons (Note 4)); 50g/3 tbsp unsalted butter; 3 garlic cloves (, minced); 2 tbsp tomato paste; 6 tbsp flour (, plain/all purpose); 3 cups beef stock (low sodium); 2 tbsp chopped parsley (, for garnish)

"Considered by many to be the mother of all stews, Beef Bourguignon is a magnificent French dish with a rich red wine sauce. Chef recipe...."

INGREDIENTS

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800g/ 1.6 lb chuck beef (, cut in 4-5 cm / 2” cubes (Note 1))

•

2 large carrots ((~300g/10oz), cut on an angle into 4-5 cm / 2” pieces)

•

16 pearl onions or small, round pickling onions ((Note 2))

•

1 bay leaf (, fresh (sub: dried))

•

3 sprigs thyme

•

750ml/ 25 oz pinot noir or other red wine ((Note 3))

•

3 tbsp oil (, olive, canola or vegetable)

•

3/4 tsp salt

•

1/2 tsp pepper

•

1/4 tsp salt

•

200g/ 7oz mushrooms (, halved (quarters if large))

•

150g/ 5oz bacon piece (, cut into 1cm / 1/2” thick batons (Note 4))

•

50g/3 tbsp unsalted butter

•

3 garlic cloves (, minced)

•

2 tbsp tomato paste

•

6 tbsp flour (, plain/all purpose)

•

3 cups beef stock (low sodium)

•

2 tbsp chopped parsley (, for garnish)

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