
Sunday Supper: Boeuf Bourguignon Recipe
Ingredients (13)
- 1/2 pound slab bacon, cut into 1/4- to 1/2-inch-thick slices
- 3 pounds beef chuck, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 3 or 4 garlic cloves, thinly sliced
- 3 tablespoons all-purpose flour
- 1 teaspoon tomato paste
- 1 bottle dry red wine
- 2 cups low-sodium beef stock
- 1 carrot, finely chopped
- 1 package (8 ounces) cipollini or white pearl onions, peeled, leaving root end intact
- 1 package (10 ounces) white mushrooms, trimmed and quartered
- 1 bouquet garni (see below)
- Chopped flat-leaf parsley, for garnish
Directions
Learn how to make this recipe at Serious Eats