Beef Bourguignon

• 1 tablespoons extra-virgin olive oil ↔ Sustituir
• 6 ounces bacon (roughly chopped) ↔ Sustituir
• 3 pounds beef brisket (trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks) ↔ Sustituir
• 1 carrot (large, sliced 1/2-inch thick) ↔ Sustituir
• 1 white onion (large, diced) ↔ Sustituir
• 6 cloves garlic (minced (divided)) ↔ Sustituir
• 1 pinch coarse salt ↔ Sustituir
• 1 pinch ground pepper ↔ Sustituir
• 2 tablespoons flour ↔ Sustituir
• 12 pearl onions (small, optional) ↔ Sustituir
• 3 cups red wine (like Merlot, Pinot Noir, or a Chianti - for a milder sauce, use only 2 cups of wine) ↔ Sustituir
• 2-3 cups beef stock ((if using 2 cups of wine, use 3 cups beef stock)) ↔ Sustituir
• 2 tablespoons tomato paste ↔ Sustituir
• 1 beef bouillon cube (crushed) ↔ Sustituir
• 1 teaspoon fresh thyme (finely chopped) ↔ Sustituir
• 2 tablespoons fresh parsley (finely chopped, divided) ↔ Sustituir
• 2 bay leaves ↔ Sustituir
• 1 pound white mushrooms (fresh, small or brown mushrooms ,quartered) ↔ Sustituir
• 2 tablespoons butter ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

Esta página puede contener una traducción automática. La fuente original es la referencia.