Beef Bourguignon Recipe

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
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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