Chef Keoni Chang shares this classic hearty beef dish originating from the Burgundy region of France!
|1⁄2||Pound||thick cut bacon, diced ½ inch|
|2 1⁄2||Pound||chuck beef cut into 1-inch cubes|
|each||Salt, non iodized|
|each||freshly ground black pepper|
|2||each||onions, sliced 1/3 inch|
|1||Pound||peeled baby-cut carrots|
|1||each||bottle good dry red wine like pinot noir (750 ml.)|
|1||Teaspoon||fresh thyme leaves or ½ teaspoon dry|
|1||Pound||fresh white mushrooms, quartered|
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