Beef Bourguignon
| Yield: | 8 Servings |
| Categories: | Meats, Main Dishes |
| 8 | oz | Bacon, coarsely chopped |
| 3 | lb | Well-trimmed boneless beef chuck, cut into 1 1/2 inch cubes (from 7-bone chuck roast) |
| 1/3 | c | All purpose flour |
| 1 1/4 | lb | Boiling onions, peeled |
| 3/4 | lb | Large carrots, cut into 1-inch pieces |
| 12 | Large garlic cloves, peeled (left whole) | |
| 3 | c | Canned beef broth |
| 1/2 | c | Cognac or brandy |
| 2 | (750 ml) bottles red Burgundy wine | |
| 1 1/2 | lb | Mushrooms |
| 1/3 | c | Fresh thyme OR |
| 2 | tb | Dried thyme |
| 1 | tb | Dark brown sugar |
| 1 | tb | Tomato paste |
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