Name: Beef Bourguignon
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 6 - 8 people
Ingredients: 1 tablespoons extra-virgin olive oil; 6 ounces (170g) bacon, (roughly chopped); 3 pounds (1 1/2 kg) beef brisket, trimmed of fat ((chuck steak or stewing beef) cut into 2-inch chunks); 1 large carrot (sliced 1/2-inch thick); 1 large white onion, (diced); 6 cloves garlic, (minced (divided)); 1 pinch coarse salt and freshly ground pepper; 2 tablespoons flour; 12 small pearl onions ((optional)); 3 cups red wine (like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine); 2-3 cups beef stock ((if using 2 cups of wine, use 3 cups beef stock)); 2 tablespoons tomato paste; 1 beef bullion cube, (crushed); 1 teaspoon fresh thyme, (finely chopped); 2 tablespoons fresh parsley, (finely chopped (divided)); 2 bay leaves; 1 pound fresh small white or brown mushrooms, (quartered); 2 tablespoons butter