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Ingredients
US|METRIC
4 SERVINGS
- 6 oz. bacon (extra thick, or salt pork, cut into 1/4 by 1 inch strips)
- 3 cups water
- 10 sprigs fresh parsley leaves (coarsely chopped)
- 6 sprigs fresh thyme
- 3 fresh sage (large, sprigs)
- 3 rosemary sprigs (large fresh)
- Parmesan rind (An old, optional)
- 2 brown onions (or medium white, sweet, coarsely chopped)
- 2 carrots (coarsely chopped)
- 1 head garlic (with the cloves separated and crushed. There is no need to peel the cloves)
- 2 bay leaves (crumbled)
- 1 tsp. black peppercorns
- 4 lb. beef chuck roast (trimmed, patted dry with paper towels, cut into two inch pieces, and seasoned with salt and pepper)
- 1 cup water (divided into 2 half cups)
- 4 Tbsp. unsalted butter (cut into 4 pieces)
- 1/3 cup unbleached flour
- 1 3/4 cups low sodium chicken broth
- 1 Tbsp. beef demi glace (optional)
- 1 1/2 cups water
- 1 btl. burgundy (chianti, or pinot noir)
- 1 tsp. tomato paste
- salt
- pepper
- 8 large carrots (peeled and sliced into 2 inch pieces, optional)
- 7 oz. pearl onions (frozen)
- 1 Tbsp. unsalted butter
- 1 Tbsp. sugar
- 1/2 tsp. salt
- 1/2 cup water
- 10 oz. white mushrooms (small, washed)
- 1/4 cup water
- 2 Tbsp. brandy
- fresh parsley leaves (minced to sprinkle over each plate)
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