Beef Bourguignon

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Prepare and Brown Beef

• 150g Beef
• 2 tsp Olive Oil

In a small bowl, season beef stew meat with salt and pepper ensuring even coating. Heat olive oil in a pot over medium-high heat. Add the seasoned beef stew meat and cook until browned on all sides, about 4-5 minutes. Remove beef from the pot and set aside.

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Sauté Vegetables and Aromatics

• 1/2 Small Onion
• 1 Small Carrot
• 30g Mushrooms
• 125g Baby Potato
• 2 Garlic Clove
• 2 tsp Tomato Paste

In the same pot, add onions, carrots, mushrooms, and baby potatoes. Season with salt snd pepper to taste and sauté until vegetables start to soften, about 4-5 minutes. Stir in minced garlic, tomato paste, and cook for another minute until fragrant.

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Combine and Simmer

• 120mL Red Wine
• 200mL Beef Broth
• 2 Sprigs Fresh Rosemary
• 2 Sprigs Fresh Thyme
• 1 tsp Cornstarch

Return the browned beef stew meat to the pot. Pour in red wine and bring to a simmer for a few minutes, scraping up all the fond at the bottom of the pan. Then add in beef broth with fresh thyme and rosemary, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and flavors meld together. Stir in cornstarch slurry and allow to cook for an extra 2-3 minutes until sauce thickens.

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Serve

• 3g Fresh Parsley

Once done, adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley.