YOUR SOLIN GENERATED RECIPE
Classic Beef Bourguignon with Pearl Onions
Tender grass-fed beef slow-simmered in a rich red wine reduction with earthy mushrooms and sweet pearl onions for a velvety, comforting finish.
INGREDIENTS
4 oz grass-fed beef stew meat
0.25 tbsp extra virgin olive oil
0.5 cup pearl onions
1 cup cremini mushrooms
1 medium carrot
2 cloves garlic
0.5 cup dry red wine
0.5 cup beef bone broth
1 tsp tomato paste
1 sprig fresh thyme
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Pat the beef stew meat dry with a paper towel and season all sides evenly with sea salt and black pepper.
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef to the pot in a single layer and sear until a deep brown crust forms on all sides, then remove the beef and set aside.
In the same pot, add the pearl onions, sliced carrots, and halved mushrooms, sautéing for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste is fragrant and slightly darkened.
Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.
Return the beef to the pot and add the beef bone broth and the fresh thyme sprig.
Bring the liquid to a gentle simmer, then reduce the heat to low, cover, and cook for 75 to 90 minutes until the beef is fork-tender and the sauce has thickened into a rich glaze.