Beef Bourguignon
Full recipe at culinaryhill.com
- 1 (3 to 4 pound) boneless beef chuck roast ((see note 1))
- Salt and freshly ground black pepper
- 4 slices bacon ((about 4 ounces))
- 2 cloves garlic (minced)
- 1 cup red wine ((see note 2))
- 2 cups beef broth ((see note 3))
- 1 tablespoon tomato paste
- 1 sprig fresh thyme (or 1/2 teaspoon dried)
- 4 large carrots (peeled and cut oblique)
- 8 ounces white button mushrooms (halved)
- 1/2 cup frozen pearl onions ((4 ounces, see note 4))
- Mashed potatoes
Overview
Prep Time:
5 m
Cook Time:
4 hr
Total Time:
4 hr 5 min