Ingredients
- 1 T. extra virgin olive oil
- 8 oz. thick cut bacon, diced
- 2 1/2 lb. beef chuck, cut into 1-inch cubes
- Kosher salt or coarse sea salt
- Freshly ground black pepper
- 1 lb. carrots, sliced diagonally into 1-inch chunks
- 1 large yellow onions, sliced
- 2 cloves garlic, chopped
- 1/2 c. cognac
- 1 bottle (750 milliliters) good dry red wine, such as Burgundy
- 2 to 2 1/2 c. beef broth
- 1 T. tomato paste
- 1 t. fresh thyme leaves
- 4 T. unsalted butter, at room temperature, divided
- 3 T. flour
- 10 oz. white pearl onions
- 10 oz. red pearl onions
- 1 lb. mushrooms, stems discarded, caps thickly sliced
- Country bread, toasted or grilled
- 1 clove garlic, cut in half
- 1/2 c. chopped flat-leaf parsley (optional)
View Full Recipe at Eliots Eats
Toolbox
Add the recipe to which day?
Adding to Planner
Advertisement
Advertisement