Beef Bourguignon
Ingredients
- 3 pounds beef chuck, cut in 2-inch chunks
- Salt
- Freshly ground black pepper
- 5 tablespoons olive oil
- 1/2 cup cognac
- 4 large carrots
- 1 large yellow onion, cut in chunks
- 4 large garlic cloves, smashed
- 1 750 ml. bottle full-bodied red wine
- 1 cup beef stock
- 1 (6-ounce) can tomato paste
- 2 teaspoons dried thyme
- 10 ounces pearl onions, peeled
- 1/2 pound white mushrooms, halved (quartered if large)
- 1 tablespoon brown sugar
Instructions
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