Boeuf Bourguigon

Ingredients

• 1 pkg (14 g) dried porcini mushrooms
• 3 lb (1.5 kg) boneless beef cross rib pot roast
• 4 oz (125 g) thickly sliced bacon, chopped
• 3 tbsp (45 mL) vegetable oil
• 1 each onion and large carrot, chopped
• 2 cloves garlic, minced
• 1/2 tsp (2 mL) each salt and pepper
• 1-1/2 cups (375 mL) red wine (such as Pinot Noir or Merlot)
• 1/2 cups (125 mL) beef broth
• 3 sprigs fresh parsley
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 pkg (10 oz/284 g) pearl onions
• 1 tbsp (15 mL) butter
• 3 cups (750 mL) button mushrooms
• 2 tbsp (25 mL) brandy
• 2 tbsp (25 mL) minced fresh parsley