The Recipe
Boeuf Bourguignon
COOK TIME : a few secondsPREP TIME : an hour
From Martha Stewart
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 6 ounces slab bacon, rind removed, cut into 1/4-by-1 1/2-inch pieces
- 1 tablespoon olive oil
- 3 pounds stewing beef, such as lean rump pot roast, cut into 2-inch cubes, patted dry
- 1 carrot, thinly sliced crosswise
- 1 medium onion, sliced crosswise
- Coarse salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 3 cups red wine, such as Chianti, Beaujolais, or Cotes du Rhone
- 3 cups homemade beef stock or canned low-sodium beef stock, plus 1/2 cup
- 1 tablespoon tomato paste
- 2 garlic, crushed
- 1/2 dried thyme, plus 1/4 teaspoon
- 1 dried bay leaf, crumbled, plus 1/2 bay leaf
- 4 sprigs fresh parsley, plus more for garnish
- 1 1/2 tablespoons unsalted butter, plus 2 tablespoons
- 1 1/2 tablespoons vegetable oil, plus 1 tablespoon
- 24 cipollini or pearl onions, soaked in warm water for 15 minutes, and peeled
- 1 pound white mushrooms, trimmed and quartered
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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