Beef Bourguignon
yield: 7
total time: 85 minutes
Ingredients
- 8 ounces salt pork cut into 1/2 inch chunks
- 4 tablespoons unsalted butter divided
- 4 pounds beef chuck trimmed, cut into 2-inch cubes, patted dry with paper towels
- salt
- 12 shallots chopped, about 2 cups
- 2 carrots large, peeled, 1 chopped, 1 cut into 2-inch chunks
- 5 garlic cloves chopped
- 1 ounce dried porcini mushrooms optional
- 2 tablespoons tomato paste
- 1/2 cup brandy plus 2 Tbsp
- 1 bottle pinot noir or other red wine
- beef stock low sodium, at least 1 cup, quite easily more
- 1/2 cup fresh parsley chopped
- 2 bay leaves
- 2 teaspoons dried thyme
- 4 whole cloves
- 24 pearl onions fresh or frozen
- 1 pound fresh shiitake cremini or button mushrooms
- 3 tablespoons flour blended with 2 Tbsp butter
Nutrition
- Calories : 1310 calories
- Carbohydrate : 78 grams
- Cholesterol : 215 milligrams
- Fat : 80 grams
- Fiber : 7 grams
- Protein : 65 grams
- SaturatedFat : 32 grams
- Sodium : 1060 milligrams
- Sugar : 22 grams
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