Recipe adapted from
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Boeuf Bourgignon
Ingredients
Scale
- 1–2lbs of chuck meat
- olive oil
- 1 carrot
- 1 onion
- salt and pepper
- 3 tbsp flour
- 3 cups red wine
- 2 cups beef stock
- 1 tbsp tomato paste
- 2 cloves mashed up garlic
- 1/2 tsp thyme
- 1 bay leaf
- Shallots in lieu of pearl onions
- 1 tsp butter
- 2/3 lb chopped mushrooms
Instructions
- Preheat oven to 450° F and begin by chopping up your portion of chuck meat into 2 inch cubes.
- Sauté in olive oil until golden brown in a frying pan or a Dutch oven.
- Then place in a bowl and set aside.
- In the same pan, toss in one chopped carrot and one chopped onion.
- Sauté and add beef.
- Sprinkle with salt, pepper, add 3 tbsp of flour (GF or wheat) and toss to coat.
- Next, stir in red wine, beef stock, tomato paste, mashed up garlic, thyme and 1 bay leaf.
- Bring to a simmer.
- Transfer everything from the frying pan to a casserole dish, and place on bottom rack in the oven. Lower heat to about 275° F so it slowly simmers without a rolling boil. Cook for 3-4 hours.
- While this is in the oven, peel your shallots (traditionally one would use pearl onions, but they were not available at this time of year).
- Sauté in butter until golden brown and add another cup or so of beef stock, until the onions are almost covered.
- Simmer for 20-25 minutes, until most of the stock has reduced.
- About 1/2-1 hour before the meat has finished cooking, place both the onions and a pound of chopped mushrooms into the stew.
- Your dish will be great with mashed potatoes, prepped your favorite way. We like to steam, then mash with salt & pepper, butter and milk, to desired thickness.
Notes
- Not included in your box: salt & pepper, 3 tbsp flour, 3 cups red wine, butter (Real Food large 3-5 boxes include butter).
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