Boeuf Bourguignon recipes

Ingredients

• 1 tablespoon vegetable oil
• 4 ounces slab bacon, cut into ¼-inch lardons
• 4 ounces slab bacon, cut into ¼-inch lardons
• 3 pounds boneless beef chuck, cut into 2-inch pieces
• kosher salt
• freshly ground black pepper
• 2 yellow onions, finely chopped
• 4 garlic cloves, finely chopped
• ¼ cup all-purpose flour
• ¼ cup cognac
• 3 cups dry red wine (preferably from Burgundy)
• 2 cups beef stock
• 4 parsley stems
• 4 thyme sprigs
• 2 bay leaves
• One 4-inch celery stalk
• 2 tablespoons butter
• 1 pound cremini mushrooms, stems removed and caps quartered
• 1 pound pearl onions, peeled
• 2 carrots, diced into ½-inch pieces
• chopped parsley

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