Ingredients
- 4 pounds beef stew meat
- 4 cups good quality French Burgundy wine
- 1/3 cup extra virgin olive oil (EVOO), divided
- 8 slices lean bacon, chopped
- 1 cup flour
- Salt and freshly ground black pepper
- 1 1/2 pounds white mushrooms, halved
- 2 fresh bay leaves
- 4 large carrots, peeled and cut into 1-inch chunks
- 4 ribs celery, sliced
- 4 large garlic cloves, chopped
- 4 cups beef broth
- 2 boxes frozen pearl onions (10 ounces each)
- 1/2 cup parsley, chopped
Description
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