Blue Ribbon Winning Beef Bourguignon

justapinch.com

JoAnn

½ lb salt pork or unsliced bacon, cubed

2 small onions, chopped

1 Tbsp butter, melted

3 lb boneless chuck or top round roast, cut into 1 ½ inch cubes

2 Tbsp vegetable oil

1 small carrot, scraped and cut into ½ inch pieces

2 c burgundy or other dry red wine

1 c chablis or other dry white wine

½ c beef consomme

1 Tbsp tomato paste

2 Tbsp fresh parsley, chopped

1 clove garlic, minced

1 bay leaf

¼ to ½ tsp salt

¼ tsp black peppercorns

1 c fresh mushrooms, sliced

2 shallots, chopped

1 Tbsp butter, melted

1 Tbsp brandy

subheading: BUERRE MANIE:

2 Tbsp butter, softened

2 Tbsp all-purpose flour

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