Beef Bourguignon
This recipe has tons of flavor and smells incredible. Recipe courtesy Anne Burrell Prep Time: 15 min Inactive Prep Time: 12 hr 0 min Cook Time: 3 hr 45 min Level: Easy Serves: 8 servings Ingredients 4 pounds beef, cut into 1-inch chunks Marinade: 1 large onion, quartered 2 carrots, peeled and halved 2 ribs celery, halved 5 cloves garlic, smashed 1 (750 ml) bottle red wine 3 fresh bay leaves Stew: Extra virgin olive oil , to coat pan Kosher salt 1/2 cup flour 8 ounces slab bacon, cut into lardons 1 large onion, cut into 1/4-inch dice 2 carrots, cut into 1/4-inch dice 2 ribs celery, cut into 1/4-inch dice 4 cloves garlic, finely chopped 1/4 cup tomato paste 2 cups red wine (reserved marinade) 3 to 4 cups beef stock, plus more as needed 3 bay leaves 1 bundle fresh thyme 1 pound mushrooms, quartered 1 pound red potatoes, cut into bite sized pieces 1/2 bunch fresh chives, finely chopped, for garnish Directions ...