Sunday Supper: Boeuf Bourguignon

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
1882
FAT
292%
CHOL
260%
SOD
142%

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Ingredients for 2 servings

1/2 pound slab bacon, cut into 1/4- to 1/2-inch

3 pound beef chuck, cut into 2-inch cubes

Kosher salt and freshly ground black pepper

4 x garlic cloves, thinly sliced

3 tbsp all-purpose flour

1 tsp tomato paste

1 bottel dry red wine

2 cups low-sodium beef stock

1 x carrot, finely chopped

1 x cipollini or white pearl onions, peeled, leaving root end intact

1 x white mushrooms, trimmed and quartered

1 x bouquet garni (see Instruction note)

Chopped flat-leaf parsley, for garnish

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