Beef Burgundy
Ingredients
- 1/4 cup canola oil
- 1/4 cup all-purpose flour
- 3 pounds boneless beef chuck, cut into 1 1/2-to-2-inch pieces
- Kosher salt
- Pepper
- 4 shallots, chopped
- 2 tablespoons tomato paste
- 5 garlic cloves, crushed
- 2 cups dry red wine
- 2 cups chicken stock or low-sodium broth
- 3 thyme sprigs
- 2 bay leaves
- 4 medium carrots (10 ounces), preferably multicolored, peeled and cut into 1-inch pieces
- 8 ounces small button mushrooms, halved
- Chopped parsley, for garnish
- Crusty bread, for serving
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