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Beef Bourguignon

serves 8


Popularized most famously by Julia Child in the United States, this French classic is rich and full bodied. Chuck roast is braised in an immaculate red wine sauce to create a tender fall apart beef dish packed with flavor. You’ll feel like you're having dinner at a Michelin Star restaurant when you make this at home.


Instructions:

  1. Keeping the Butcher’s Blend course season meat liberally with 2 Tbsp.

  2. In a dutch oven over medium high heat add 2 Tbsp oil, then working in batches brown all sides of the meat, about 1-2 minutes per side. Setting aside meat once browned.

  3. Add bacon and cook for 5 minutes or until browned.

  4. Add remaining olive oil and let warm then add the onion, carrot, and celery stirring until softened, about 5 minutes. Season with remaining 1 Tbsp of freshly ground Butcher’s Blend and rub.

  5. Add flour and cook 2-3 minutes to remove the flour taste.

  6. Add beef stock and vinegar. Stir, scraping the bottom of the pan. Add in wine and meat. Bring to a boil then decrease to a gentle simmer. Let cook for 2 hours.

  7. Add mushrooms and cook for 30 minutes more or until the meat is tender.

  8. Top with parsley and serve with potatoes, pasta, or polenta.


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