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Beef Burgundy (Boeuf Bourguignon)

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<p>It&#8217;s been years since I&#8217;ve had Beef Burgundy (otherwise known as Boeuf Bourguignon&#8212;a Julia Child specialty). As I was preparing all the components to make this in my slow cooker, I realized I didn&#8217;t have 8 hours to simmer this. Plus, I do <span class="caps">NOT</span> like adding raw meat in a slow cooker, because I know that the best flavor is built by taking the time to sear the meat. All that brown &#8220;stuff&#8221; at the bottom of the pot is loaded with flavor. Typically, you need to allow 2-3 hours to to simmer in the oven. Then it hit me. Use my pressure cooker! I won&#8217;t lie&#8212; the prep time for this is about an hour, because you need to build the tasty components&#8212; cook the bacon, brown the small onions until golden and glazed, brown the mushrooms until golden and brown the meat. From there, it was easy, because this French stew was ready in 40 minutes! The meat was butter tender, and the Burgundy wine rich sauce was delicious. I served this over homemade egg noodles, but boiled potatoes are most traditional. Don&#8217;t have a pressure cooker? You are so missing out on of the most feared kitchen tools, that doesn&#8217;t have to be. I will show you how I made this step-by-step on my blog. You can certainly adapt to cooking this in the slow cooker for a few hours, or in the oven. No matter how you prepare it, be prepared for a delicious French stew that is perfect for entertaining&#8212; and it tastes better the next day.</p>


2 pounds chuck eye roast, cut into 2-inch pieces (ask your butcher about it, it's much more tender than stew cut meat)
1 bag frozen pearl onions (you can go with fresh, but it's a hassle to peel those babies!)
2 medium carrots, washed and finely chopped
2 cloves of garlic, minced
4 strips quality bacon (it's easier to cut while frozen)
1-½ cups Burgundy wine (or any red wine)
1 cup Beef broth (I don't recommend bouillon cubes, as they can be salty)
1 Tbsp Worcestershire Sauce
1 Tbsp (heaping) tomato paste
1 pound fresh white mushrooms, quartered
2 Tablespoons unsalted butter
1 Tablespoon olive oil
3-4 sprigs fresh thyme (or 2-3 tsp dried thyme..fresh is best)
2 sprigs fresh marjoram
1 Bay leaf
flour, salt & pepper (for seasoning the meat)
olive oil
Fresh parsley (for garnish) about ½ cup, finely chopped

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