YOUR SOLIN GENERATED RECIPE
Classic Beef Bourguignon with Mushrooms
Sautéed beef and earthy mushrooms simmered in a rich red wine reduction until the meat is fork-tender and succulent.
INGREDIENTS
4 oz Beef chuck roast
0.25 tbsp Extra virgin olive oil
1 cup Cremini mushrooms
0.5 cup Carrots
0.25 cup Pearl onions
1 tbsp Tomato paste
0.25 cup Dry red wine
0.5 cup Beef bone broth
1 sprig Fresh thyme
1 leaf Bay leaf
0.25 tsp Sea salt
0.25 tsp Black pepper
1 clove Garlic
PREPARATION
Pat the beef dry with paper towels and season thoroughly with sea salt and black pepper.
Heat the olive oil in a heavy-bottomed pot over medium-high heat and sear the beef until a deep golden crust forms on all sides.
Add the mushrooms, carrots, and pearl onions to the pot, sautéing for 5 minutes until the vegetables begin to soften.
Stir in the tomato paste and minced garlic, cooking for 1 minute until fragrant, then pour in the red wine to deglaze the bottom of the pan.
Add the beef bone broth, thyme, and bay leaf, then reduce heat to low and simmer covered for 90 minutes until the beef is tender.