Ingredients
The following ingredients have 7 Servings
- 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
