11/04/2025
As promised, the beginning of some recipes you can all enjoy! (More on the way, with varying levels of effort & expense)
✨ BEEF BOURGINGNON ✨
Ingredients
2 lbs beef chuck, diced
1lb double-smoked bacon, chopped
2 onions, julienned
2-3 carrots, sliced
2 tbps tomato paste
• 2 cups red wine
3 cups beef stock
• 2 sprigs rosemary
3 sprigs thyme
2 bay leaves
1½ cups mushrooms, chopped
1 cup pearl onions, blanched &
peeled
Salt & black pepper, to taste
Oil, as needed
Method
1. Season beef with salt and pepper.
Sear until browned, then remove
2, Render bacon until crisp. Remove,
keeping the fat.
3. Sauté onions and carrots in same pot.
Add tomato paste and cook briefly.
4. Deglaze with red wine, then add beef stock. Return beef and bacon. Add rosemary, thyme, and bay leaves. Simmer.
5. Separately roast mushrooms and
pearl onions in oil, salt, and pepper. Add them halfway through braise (about 1.5-2 hours).
6. Continue cooking until beef is tender
and sauce is rich.
Serve hot - ideally over mashed potatoes
For mashed potatoes:
Peel & boil in water with a sprig of rosemary and a cube of chicken bouillon.
Once tender, drain and smash/use ricer
Add butter, heavy cream, salt and pepper to taste, and a pinch of garlic powder
Note: A Burgundy or California Pinot Noir is most recommended.
Happy cooking!!!
