Boeuf Bourguignon Recipe (Beef Burgundy)

I love to cook and I love to try different foods, my husband and I usually have a garden every summer so I put up/can lot of my tomatoes and green beans. We love to eat fresh veggies and share when we have plenty!

subheading: For the Marinade:

3 pound chuck roast, cut into 2” cubes

1 peeled sliced large shallot

thickly sliced leek

roughly cut ribs of celery

2 roughly cut carrots

4 sprigs of fresh parsley

4 sprigs of fresh thyme

1 bay leaf

10 to 12 peppercorns

2 cloves

1 bottle of Pinot Noir

3 tablespoons Brandy, optional

coarse salt to taste

subheading: For the Stew:

4 tablespoons avocado oil

3 tablespoons tomato paste

8 cups beef stock

Leaf of 1 leek

8 sprigs of fresh rosemary

6 to 8 sprigs of fresh thyme

1 bay leaf

4 ounces pork belly, cut into ½” cubes

2 cups peeled pearl onions

1 pint button mushrooms, quartered

1 pint cremini mushrooms, quartered

6 peeled medium-sized carrots, cut into 2” long pieces

⅓ cup beurre manie recipe

coarse salt and freshly cracked pepper to taste

Directions at billyparisi.com

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