Boeuf Bourguignon

Ingredients

1 (8-oz.) package small button mushrooms, halved
4 pounds boneless beef chuck roast, cut into 2" pieces and well trimmed
¼ cup water
Minced fresh flat-leaf parsley
2 ½ cups Cabernet Sauvignon or other dry red wine
2 cups beef broth
5 carrots, peeled and cut into 2" pieces
+ 9 more ingredients
- 2 tablespoons fresh rosemary leaves
- 6 ounces thick-sliced bacon, cut into 1/2" pieces
- ¼ cup olive oil
- Salt and pepper to taste
- 1 (1-lb.) package frozen pearl onions, thawed and drained
- 3 tablespoons cornstarch
- 2 cups beef broth
- 3 tablespoons minced garlic
- 1 ½ teaspoons salt, divided

Combine first 4 ingredients in a large zip-top freezer bag. Add beef, and seal bag; refrigerate overnight. Drain meat and aromatics, reserving liquid. Pat meat dry with paper towels.

Cook bacon in a large Dutch oven over medium heat 8 minutes or until crisp. Drain bacon on paper towels, ...

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Comments

Variations on Boeuf Bourguignon

- 3 tablespoons tomato paste
- 2 tablespoons all purpose flour
- 1 large carrot
- 1 medium onion
- 2 bay leaves
- 3 large fresh sage sprigs
- +9 other ingredients
- 1 medium onion
- 2 ounces bacon
- 1 tablespoon light olive oil
- 1/2 bay leaf
- 1 1/4 pounds beef stew meat
- 2 teaspoons all-purpose flour
- 4 baby onions
- +9 other ingredients
Boeuf Bourguignon
- 3/4 cup Burgundy or other dry red wine
- 1/2 teaspoon salt
- 1/4 teaspoon ground marjoram
- 1/4 teaspoon hot sauce
- 1/3 cup all-purpose flour
- +7 other ingredients