Beef Stew with Bacon, Red Wine, and Mushrooms

Name: Beef Stew with Bacon, Red Wine, and Mushrooms (Boeuf Bourguignon)
Prep time: 2 h
Total time: 2 h
Yield: Makes 4 servings
Cuisine: French
Ingredients: 2 pounds boneless beef chuck or brisket, cut into 1½- to 2-inch cubes; 2 pounds boneless beef chuck or brisket, cut into 1½- to 2-inch cubes; ¼ pound good-quality slab bacon, cut into ½-inch cubes; 1 tablespoon extra virgin olive oil; 3 or 4 fresh thyme sprigs; 1 large onion, chopped; Salt and black pepper to taste; Salt and black pepper to taste; Stock or water if necessary; Stock or water if necessary; ½ cup chopped fresh parsley leaves, plus more for garnish; 12 small button mushrooms, trimmed and halved or quartered; 3 bay leaves; 2 garlic cloves, peeled and lightly crushed; 1 cup good-quality red wine, preferably Burgundy (Pinot Noir); 1 cup good-quality red wine, preferably Burgundy (Pinot Noir); 12 pearl onions, peeled (frozen are okay); 1 cup good-quality red wine, preferably Burgundy (Pinot Noir)

Boeuf Bourguignon

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
2 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Like coq au vin, this is a slow recipe that takes careful attention to a couple of ingredients: the bacon must be good slab bacon, nice and smoky and not too lean, and the wine should be fruity and worthy of drinking (there are Burgundies and American Pinot Noirs that meet this requirement and cost around ten bucks a bottle).

By all means make this a day or two in advance if you like, then refrigerate and skim the fat if that’s your preference. Reheating will take only about 15 minu

Ingredients

Europe
France
Main course
Mediterranean
Gluten-free

Ingredients

Method