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BEEF BOURGUIGNON
Ingredients
- ¼ pound bacon, cut into 1-inch pieces
- 3 pounds boneless beef chuck, trimmed, cut into 2-inch pieces
- 2 tablespoons vegetable oil, as needed
- 3 tablespoons butter, divided
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 2 carrots, sliced into ¼-inch pieces
- 2 teaspoons dried thyme
- 3 tablespoons all-purpose flour
- 1 (750ml) bottle dry red wine (Burgundy or Cotes du Rhone are best)
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1 pound mushrooms, quartered
- ½ pound pearl onions (or boiling onions), peeled
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