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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/beef-bourguignon/
INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon – cut into 1″ pieces
3 pounds (1360g) beef chuck – trimmed of fat and cut into 2″ cubes
1 large white onion – chopped
2 large carrots – cut into 2″ chunks
6 cloves garlic – minced
1/2 cup (60g) flour
8 sprigs thyme – tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper – to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms – quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper – to taste
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