Pork bourguignon - with apologies to julia child Main DishVery Easy1 h 20 m Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe Ingredients 4 3-4 pounds of country style pork ribs, shoulder or butt, cubed Bacon - about 3 slices (optional) 10 ounces. package of Pearl Onions (about 20 onions) - Peel onions. Or two jars of marinated cocktail ones, drained 2 5 ounces. containers of mushrooms - brown or white button. Aromatics including: one cup each of onion, carrot, celery and bell pepper. Use any or all, roughly chopped. 2 tablespoons. garlic - jar or fresh 1 tablespoon. tomato paste - okay to use 1/2 cup of tomato sauce. 2 tablespoons . flour Dried or fresh herbs including: 1 bay leaf and a pinch of oregano, sage and thyme. Bay leaf is the main one. 1 bottle of 99c red wine (or Two Buck Chuck) - minus what the chef tastes during sauteing! Beef stock - 32 ounces. Or 6 beef bouillon cubes dissolved in 4 cups of hot water. Salt and pepper to taste - plenty of salt is added with bouillon cubes or beef stock, so you may not need much. View the directions