You don't have to be Julia Child to make classic beef bourguignon
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Ingredients

  • 3 pounds boneless beef chuck, cut into 2-inch cubes and patted dry
  • 2¼ teaspoons kosher salt, divided, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 3 ounces pancetta or bacon, diced
  • 1 onion, finely chopped
  • 1 large carrot, cut into 1/4-inch-thick coins (about 1¼ cups)
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1 teaspoon tomato paste
  • 2 cups dry red wine
  • 1 large bay leaf
  • 1 large sprig fresh thyme
  • 8 ounces pearl onions (about 2¾ cups)
  • 1 tablespoon unsalted butter
  • 1 pinch sugar
  • 8 ounces cremini mushrooms, halved if large (about 3½ cups)
  • Chopped fresh parsley, for serving

Instructions

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