Ingredients
- 6 strips thick-cut bacon, chopped
- 2 1/2 pounds flat-iron or tri-tip beef, cut into 1 1/2-inch cubes
- Kosher salt and freshly ground pepper
- 2 medium carrots, diced
- 2 medium onions, diced
- 1 sprig fresh thyme
- 1 bay leaf
- 2 cloves garlic
- 1 sprig fresh parsley, plus more for garnish
- 1 4-inch piece celery stalk
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1/2 cup brandy
- 2 cups burgundy, cotes du rhone or other dry red wine
- 2 cups beef stock
- 2 tablespoons unsalted butter
- 3/4 cup pearl onions, peeled
- 1 teaspoon sugar
- 1 cup quartered button mushrooms
Description
Food Network Invites You To Try This Beef Bourguignonne Recipe From Food Network Magazine.
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