YOUR SOLIN GENERATED RECIPE
Classic French Beef Bourguignon Stew
Lean beef and root vegetables slow-simmered in a rich red wine reduction, creating a velvety stew that melts in your mouth with every savory bite.
INGREDIENTS
4 oz beef stew meat
0.5 slice nitrate-free bacon
0.25 tbsp extra virgin olive oil
0.5 cup carrots
0.5 cup pearl onions
1 cup cremini mushrooms
2 cloves garlic
1 tbsp tomato paste
0.13 cup dry red wine
0.5 cup beef bone broth
1 sprig fresh thyme
1 whole bay leaf
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Sauté the bacon in a heavy-bottomed pot or Dutch oven until crisp, then remove and set aside.
Season the beef stew meat with sea salt and black pepper, then brown it in the bacon fat and olive oil over medium-high heat until a crust forms.
Add the sliced carrots, pearl onions, and mushrooms to the pot, sautéing for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and tomato paste, cooking for one minute until the mixture becomes fragrant and darkens slightly.
Deglaze the pot by pouring in the red wine, using a wooden spoon to scrape up all the browned bits from the bottom.
Pour in the beef bone broth and add the fresh thyme sprig and bay leaf to the liquid.
Cover the pot and simmer on low heat for 90 minutes, or until the beef is fork-tender and the sauce has thickened into a rich glaze.
Remove the bay leaf and thyme sprig before serving the stew hot in a shallow bowl.