The Recipe

Boeuf Bourguignon

COOK TIME : a few secondsPREP TIME : an hour
From Martha Stewart
Boeuf Bourguignon
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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

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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