Boeuf Bourguignon

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Nutrition per serving    (USDA % daily values)
CAL
711
FAT
105%
CHOL
90%
SOD
48%

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Ingredients for 10 servings

12 ounces cured bacon, diced

5 lbs chuck beef, cut into 2 inch cubes

2 lbs carrots, peeled and sliced into 1 inch pieces

3 Vidalia onions, diced

4 tbsp flour

1 bottle red wine (Cote du Rhone)

1 quart beef stock

2 tbsp tomato paste

4 cloves garlic, pushed through a press

1 tbsp fresh thyme leaves

1 bay leaf

3 tbsp unsalted butter

2 lbs button mushrooms, stems trimmed and quartered

2 lbs frozen pearl onions

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