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Beef Stew with Pearl Onions, Mushrooms, and Bacon

Boeuf à la Bourguignonne

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Preparation info
  • Makes

    8

    Main-Course Servings
    • Difficulty

      Medium

Appears in
Glorious French Food

By James Peterson

Published 2002

  • About

Ingredients

  • 5 pounds [2.3 kg] beef chuck roast, preferably blade, cut into 1½-inch [4-cm] chunks
  • 1 bottle

Method

Stir the beef chunks in a bowl with the red wine, carrots, chopped onions, garlic, and bouquet garni and let them marinate in the refrigerator for 6 to 12 hours. Stir the meat and vegetables once or twice during the marinating. If you’re in a rush, skip the marinating.

If you’re larding the meat, toss the strips of fatback with the chopped garlic and let them marinate in the refrigerato

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