Authentic French Beef Bourguignon Recipe from Staub's New Cookbook

blog.williams-sonoma.com

Katsumm

2 1⁄2 pounds boneless beef chuck, cut into 1-inch cubes

1⁄4 cup all-purpose flour

Salt and freshly ground black pepper

8 ounces bacon, diced

1 onion, diced

6 carrots, diced

4 celery stalks

1 pound cremini or button mushrooms, thinly sliced

2 cloves garlic, minced

1⁄2 cup cognac

2 cups dry red wine, such as Pinot Noir

2 cups beef stock

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves, chopped

1 tablespoon brown sugar

Chopped fresh flat-leaf parsley, for garnish

Directions at blog.williams-sonoma.com

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