boeuf bourgignon

crazy good:

2lbs beef for stew
1 bottle of cab
3 strips of thick bacon
2 onions
2 carrots
3 stalks of celery
10 white mushrooms
chicken broth
5 garlic cloves
cup of tomato sauce
2 tbs flour
thyme
parsley
bay leaves
salt
pepper

it’s all about caramelization of the meat in batches, deglazing the bottom of the pot used for browning, bacon fat, caramelizing the veggies as well, deglaze, keep bottom from burning, do not pressure cook and roast in oven instead for 2:30 hours. this way it wont burn at the bottom.

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