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Ingredients
- 3 cups dry red wine
- 2 cups beef stock
- 1/4 cup Marc de Bourgogne (or 2 tablespoons brandy, plus 2 tablespoons grappa, or 1/4 cup brandy)
- 1 large onion, peeled and cut in quarters
- 2 carrots, peeled and cut in large chunks
- 4 garlic cloves, peeled and sliced
- 12 parsley stems
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 10 black peppercorns
- 4 whole cloves
- 4 allspice berries
- 1 bay leaf
- 3 pounds well-marbled beef chuck, cut into 2-inch pieces
- 1/2 pound slab bacon
- 6 tablespoons unsalted butter, plus 1 tablespoon softened unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 pound pearl onions, carefully peeled
- Pinch sugar
- 1 pound white mushrooms, cleaned (used the smallest ones you can find)
- 1 tablespoon flour
- 1/4 cup very finely minced fresh parsley leaves (no stems)
Description
Food Network Invites You To Try This Boeuf Bourguignon Recipe.
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