Beef Bourguignon

Ingredients

6-8 ounces salt pork, cut into 1/2 inch chunks

4 Tbsp unsalted butter, divided

4 pounds trimmed beef chuck, cut into 2-inch cubes, patted dry with paper towels

Salt

10-12 shallots, chopped, about 2 cups

2 large, peeled carrots, 1 chopped, 1 cut into 2-inch chunks

4-5 garlic cloves, chopped

1 ounce of dried porcini mushrooms (optional)

2 Tbsp tomato paste

1/2 cup brandy, plus 2 Tbsp

1 bottle Pinot Noir, or other red wine

Beef Stock (low sodium), at least 1 cup, quite easily more

1/2 cup chopped fresh parsley

2 bay leaves

2 teaspoons dried thyme

4 whole cloves

24 pearl onions, fresh or frozen

1 lb fresh shiitake, cremini or button mushrooms

Beurre manie: 3 Tbsp flour blended with 2 Tbsp butter

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Directions

Directions aren't available for this recipe.