Boeuf Bourguignonne Burgundy Style Beef Stew
Ingredients
- 5 whole black peppercorns
- 1 bay leaf
- 1 sprig parsley
- 1 sprig thyme
- Cheesecloth, for tying herbs
- 4 lb. beef chuck, cut into 2” pieces
- 1 (750-ml) bottle burgundy
- 6 oz. slab bacon, sliced into ¼” thick batons
- 5 tbsp. olive oil
- Kosher salt and freshly ground black pepper, to taste
- 4 cloves garlic, roughly chopped
- 2 medium carrots, cut crosswise into 1” pieces
- ⅓ cup flour
- 2 cups beef stock
- 3 tbsp. unsalted butter
- 12 pearl onions, peeled
- 1 lb. white button mushrooms, quartered
- 2 tbsp. roughly chopped parsley, for garnish
- Country bread, for serving
Organization Tags
Tags easily organize your Recipe Library
Comments