Beef Bourguignon
Ingredients:
3 lbs (1.5 kg) beef chuck, cut into 2-inch pieces
1 large carrot, sliced
1 large white onion, sliced
2 cloves garlic, crushed
1/2 cup (120 ml) brandy
2-3 cups (500-750 ml) beef stock
1 tbsp tomato paste
1/2 tsp thyme
1 bay leaf
18-24 pearl onions
1 lb (500 g) mushrooms, quartered
Salt and pepper, to taste
Directions:
Preheat the oven to 350°F (175°C).
Cook bacon until crisp; set aside.
Sear beef in fat; set aside.
Sauté carrot and onion, then add garlic.
Add brandy, beef stock, tomato paste, thyme, and bay leaf.
Return beef and bacon, bring to a simmer, then bake for 2-3 hours.
Sauté pearl onions and mushrooms separately, then add to the stew.
Simmer for 15 minutes before serving.
Prep Time: 30 mins | Cook Time: 3 hours | Total Time: 3 hours 30 mins Kcal: 500 | Servings: 6
