Boeuf Bourguignon (Instant Pot, Oven, or Slow Cooker)

umamigirl.com

Shanna Braden

3 pounds (1360 grams) beef chuck or other stew meat, cut into 2-inch chunks

6 ounces (170 grams) thick-cut bacon, chopped

2 medium onions, diced

3 medium carrots, diced

6 cloves garlic, minced

2 tablespoons (30 grams) tomato paste

1 bottle (750 ml) dry red wine, such as Burgundy or Pinot Noir (see note 2)

4 cups (950 ml) reduced-sodium beef stock (see note 2)

2 large sprigs thyme

2 dried bay leaves

1 ½ teaspoons fine sea salt

½ teaspoon freshly ground black pepper

1 tablespoon (14 ml) olive oil

1 pound (454 grams) cremini (baby bella) mushrooms, sliced

1 12-ounce (340-gram) bag frozen pearl onions, defrosted

2 tablespoons (28 grams) butter, at room temperature

2 tablespoons (15 grams) flour

½ cup chopped flat-leaf parsley

Directions at umamigirl.com

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