Beef Bourguignon



Ingredients:

  • 2 to 2.5 pounds (about 1 to 1.2 kg) of beef stew meat, cut into 2-inch cubes
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 carrots, peeled and sliced
  • 4 cloves garlic, minced
  • 1 bottle (750 ml) of red wine (preferably a good quality Burgundy)
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 pound (about 450g) small whole mushrooms
  • 1 pound (about 450g) pearl onions, peeled
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Fresh parsley, chopped (for garnish)



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