360 minutesA rich and comforting beef stew made with tender beef, cremini mushrooms, and pearl onions, all simmered in a deep and flavorful Burgundy wine sauce.
Boneless Beef Chuck-Eye Roast, trimmed and cut into 1.5- to 2-inch pieces, scraps reserved
0 lb
to taste
Pepper
to taste
Salt Pork, cut into 0.25-inch pieces
0 oz
tablespoons
Cremini Mushrooms, trimmed and halved
0 lb
Frozen Pearl Onions, thawed
cups
tablespoons
cups
Beef Broth
cups
0 milliliters
Unflavored Gelatin
teaspoons
tablespoons
teaspoons
Onions, chopped coarse
each
Carrots, peeled and cut into 2-inch lengths
each
Garlic Head, cloves separated, unpeeled, and crushed
each
Bay Leaves
each
Black Peppercorns
teaspoons
Dried Porcini Mushrooms, rinsed
0 oz
sprigs
sprigs
Flat Leaf Parsley, minced
tablespoons
