recipes:beef_bourguignon [Recipe Book]

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<note warning>This recipe is tagged as incomplete, use at your own risk!</note>

====Beef Bourguignon====
Date added: 2020/11/08

===Ingredients===
  * 2lb beef chuck roast (in 2-3" cubes, salted and peppered)
  * 4 slices bacon (in ¾" strips)
  * 8oz mushroom (quartered, we used baby bella)
  * 2 medium yellow onion (in 8ths)
  * 3 carrots (in 4" lengths)
  * 2 cup red wine (we used merlot but Gab wants to try something else) FIXME
  * 2 cup chicken stock (We use Better than Bouillon)
  * ¼ cup sherry
  * 1 TBS tomato paste
  * 2 cloves garlic (smashed)
  * spices
    * ½ tsp thyme
    * 2 bay leaves
    * 


===Method===
  -Saute bacon in pressure cooker until crisp, remove bacon from pot and set aside.
  -In remaining bacon fat, brown beef cubes in batches until they are moderately browned. Remove beef and set aside with bacon.
  -Saute mushroom in bacon fat until browning starts then add onion and garlic, and saute briefly.
  -Deglaze pot with sherry, then add beef, bacon, and carrot back to pot.
  -Pour over wine, stock, tomato paste, and spices into pot then seal and cook at high pressure for 45 minutes.
  -Next time we're doing this with the Julia foured beef method, so I'm giving up on writing FIXME

===Notes===
  * Maybe more mushrooms
  * Julia's recipe flours the beef after browning, would that be better?
  * 

Inspired by: Our [[recipes:coq_au_vin|Coq au Vin - Chicken in Wine]] recipe, as well as https://www.tablespoon.com/recipes/julia-childs-beef-bourguignon/cdda3ccc-3623-4363-8095-aaca1a3f8313d