Beef Stew in Red Wine Sauce
Mary Jacqueline Atkinson
Contributed by: Mary Jacqueline Atkinson This rich, winey beef stew, inspired by the quintessential French stew “boeuf bourguignon” is always a hit and leaves no one unsatisfied.
ingredients
- 2 pounds beef from the flatiron part of the shoulder
- 1 tablespoon butter
- 2 tablespoons olive oil
- Salt
- Pepper
- 1 cup finely chopped onion
- 1 tablespoon finely chopped garlic
- 1 tablespoon flour
- 1 bottle of red wine
- 2 bay leaves
- 1 sprig fresh thyme
- 15 cipollini or pearl onions
- 15 cremini mushrooms
- 15 baby carrots
- 5-ounce piece of pancetta
- 1/4 cup water
- Dash of sugar
- Chopped fresh parsley
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