Concoct A New Menu Boeuf Bourguignon

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Boeuf Bourguignon

Recipe for Boeuf Bourguignon, or pork in crimson wine sauce, a traditional French dish recognised for its deep wealthy sauce.

Ingredients :

6 ounces bacon
2 to 3 tablespoons more virgin olive oil
four kilos trimmed pork chuck, cut into 2-inch cubes, patted dry with paper towels
Salt and freshly floor pepper
2 cups sliced onions
1 cup sliced carrots
1 bottle of crimson wine (pinot noir works best for this)
2 cups pork inventory or canned pork broth
1 cup chopped tomatoes, clean or canned
1 medium herb bouquet (tie eight parsley sprigs, 1 huge bay leaf, 1 tsp dried thyme, 2 entire cloves or allspice berries, and three big cloves of smashed garlic collectively wrapped and tied in cheesecloth)
Beurre manié: 3 Tbsp flour blended to a paste with 2 Tbsp butter
24 pearl onions
Chicken stock
Butter
1 1/2 kilos of button or cremini mushrooms, quartered

Instructions :

Prep :	Cook : 68M	Ready in :

Notes :

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