How To Make Beef Bourguignon


How To Make Beef Bourguignon


°1 tablespoon of extra virgin olive oil

°6 ounces (170g) coarsely chopped bacon

°3 pounds (1 12 kg) brisket, trimmed in fat (chuck steak or corned beef) cut into 2-inch pieces

°1 large carrot, cut into 1/2-inch-thick slices

°1 large white onion, diced

°6 crushed garlic cloves (divided)

°Pinch of coarse salt and freshly ground pepper

°2 tablespoons of flour

°12 small pearl onions (optional)

°3 cups red wine such as Merlot, Pinot Noir, or Chianti – for a milder sauce, use only 2 cups of wine

°2-3 cups beef broth (if using 2 cups wine, use 3 cups beef broth)

°2 tablespoons of tomato paste

°1 mashed beef cubes

°1 teaspoon finely chopped fresh thyme

°2 tablespoons finely chopped fresh parsley (divided)

°2 bay leaves

°1 pound small white or brown mushrooms, quartered

°2 tablespoons of butter

To prepare:

Continue reading to prepare on the next page


Leave a comment

Your email address will not be published. Required fields are marked *