Ingredients
- 1/4 lb thick-sliced bacon, cut into 1-inch pieces
- 3 lb boneless beef chuck, cut into 2-inch pieces
- 1/3 cup all-purpose flour
- 2 tablespoons vegetable oil
- 4 1/2 tablespoons unsalted butter
- 1/2 cup brandy
- 1 (4-inch) piece of celery
- 4 fresh parsley stems (no leaves)
- 4 fresh thyme sprigs
- 2 bay leaves (not California)
- 2 cloves
- 2 onions, finely chopped
- 3 large garlic cloves, finely chopped
- 2 carrots, cut into 1/4-inch-thick slices
- 1 tablespoon tomato paste
- 1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
- 1 lb small (1 1/2-inch) boiling onions or pearl onions
- 1 lb mushrooms, quartered if large
Description
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