Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon - Boeuf à la Bourguignonne) from Mastering the Art of French Cooking, Volume One by Julia Child and Louisette Bertholle and Simone Beck
- baby onions
- bacon
- bay leaves
- beef stock
- carrots
- mushrooms
- onions
- parsley
- red wine
- stewing beef
- thyme
- tomato paste
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)
