Boeuf Bourguignon
INGREDIENTS
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3 pounds boneless beef chuck, cut into 1-inch pieces
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1 bottle dry red wine, preferably Burgundy or Cotes du Rhone
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1/4 cup coarsely ground black pepper
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Salt
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1/2 cup all-purpose flour
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1/4 pound applewood smoked thick-sliced bacon, cut crosswise into 1/4-inch slices
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1/2 cup sherry wine, preferably Manzanilla
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One 4-inch piece celery
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4 fresh parsley stems
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4 fresh thyme sprigs
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2 dried bay leaves
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5 tablespoons unsalted butter
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3 cloves garlic, finely chopped
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2 carrots, cut into 1/4-inch slices
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2 onions, finely chopped
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1 tablespoon tomato paste
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Salt
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1 pound pearl onions
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Freshly ground black pepper
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1 pound cremini mushrooms, quartered
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1/4 cup chopped fresh parsley, for garnish
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Accompaniment: 2 pounds roasted fingerling potatoes
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