Beef Bourguignon
Chef Keoni Chang shares this classic hearty beef dish originating from the Burgundy region of France!
Ingredients
- 0.5 pound thick cut bacon, diced ½ inch
- 2.5 pound chuck beef cut into 1-inch cubes
- Salt, non iodized
- freshly ground black pepper
- 2 onions, sliced 1/3 inch
- 1 pound peeled baby-cut carrots
- 2 clove garlic, chopped
- 1 bottle good dry red wine like pinot noir (750 ml.)
- 2 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves or ½ teaspoon dry
- 4 tablespoon unsalted butter
- 3 tablespoon all-purpose flour
- 1 pound fresh white mushrooms, quartered
- 2 tablespoon parsley chopped
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