Not Julia Child's Beef Bourguignon

thefoodcharlatan.com

AnneTNM

8 ounces bacon OR salt pork*

3 pound chuck roast, chopped into 2 inch pieces

salt and pepper

oil for searing beef and sautéing veggies

1 tablespoon butter, for coating beef with flour

⅓ cup flour

1 large onion, chopped

1 pound carrots, about 7 to 8 medium, chopped into 1-inch pieces

6 cloves garlic, smashed and sliced

3 cups red wine, 750ml bottle

2 to 4 cups Zoup! Good, Really Good® Beef Bone Broth

2 tablespoons tomato paste

⅓ cup parsley, chopped

6 fresh thyme sprigs

2 bay leaves

rind from salt pork, if using

subheading: For the pearl onion garnish:

14 ounces frozen pearl onions

2 cups water

½ teaspoon kosher salt

2 tablespoons butter

subheading: For the mushroom garnish:

1 pound mushrooms, halved or quartered

4 tablespoons butter, divided

2 tablespoons olive oil, divided

Directions at thefoodcharlatan.com

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