Beef Bourguignon

Discover Beef Bourguignon. Review the available recipe details and open the credited original source for the complete preparation method.

• 2 1/4 pounds boneless chuck roast (cut into 1-inch pieces) ↔ Replace
• 4 1/4 teaspoons kosher salt (plus additional to taste) ↔ Replace
• 2 teaspoons ground black pepper (plus additional to taste) ↔ Replace
• 5 slices thick-cut bacon (cut into pieces (5 to 6 ounces)) ↔ Replace
• 32 ounces baby bella mushrooms (sliced) ↔ Replace
• 2 tablespoons unsalted butter ( at room temperature) ↔ Replace
• 1 bottle dry red wine ((750 ml) such as Pinot Noir, divided) ↔ Replace
• 2 pounds carrots (scrubbed and cut diagonally into 3/4-inch slices (I leave the peels on)) ↔ Replace
• 2 yellow onions (thinly sliced) ↔ Replace
• 3 cloves minced garlic (about 1 tablespoon) ↔ Replace
• 1 tablespoon tomato paste ↔ Replace
• 1 can reduced-sodium beef broth ((15-ounces) divided, plus additional as needed) ↔ Replace
• 6 sprigs fresh thyme (tied into a bundle) ↔ Replace
• 2 tablespoons all-purpose flour ↔ Replace
• 10 to 12 ounces frozen pearl onions (no need to thaw) ↔ Replace
• Chopped fresh parsley (for serving) ↔ Replace
• Toasted baguette slices (for serving) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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