Today we're making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long. WATCH OUR FOOD/COOKING PODCAST: null SUPPORT ON PATREON: https://www.patreon.com/sipandfeast MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS*** https://www.sipandfeast.com/beef-bourguignon/ INGREDIENTS WITH GRAM AMOUNTS For the stew 1/2 pound (226g) thick cut bacon - cut into 1" pieces 3 pounds (1360g) beef chuck - trimmed of fat and cut into 2" cubes 1 large white onion - chopped 2 large carrots - cut into 2" chunks 6 cloves garlic - minced 1/2 cup (60g) flour 8 sprigs thyme - tied together 3 cups (720g) burgundy or other dry red wine 2 large bay leaves 3 cups (720g) low sodium beef stock 1/4 cup (50g) tomato paste salt and pepper - to taste For finishing 4 tablespoons (56g) butter 2 tablespoons (28g) olive oil 16 pearl onions 1 pound (454g) cremini mushrooms - quartered 3 tablespoons flat leaf parsley minced 2 teaspoons fresh thyme leaves salt and pepper - to taste FOLLOW ME ON INSTAGRAM: https://www.instagram.com/sipandfeast/ Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.