YOUR SOLIN GENERATED RECIPE
Braised Beef Bourguignon with Pearl Onions
Tender beef cubes slow-braised in a rich red wine reduction with earthy mushrooms and sweet pearl onions for a velvety finish.
INGREDIENTS
4.25 oz Beef chuck
0.5 slice Turkey bacon
0.5 tsp Ghee
0.5 cup Pearl onions
0.5 cup Carrots
1 cup Cremini mushrooms
2 cloves Garlic
1 tbsp Tomato paste
0.25 cup Red wine
0.5 cup Beef bone broth
1 sprig Fresh thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Pat the beef chuck dry with paper towels and season evenly with sea salt and black pepper.
Heat ghee in a large heavy-bottomed pot over medium-high heat and sear the beef and turkey bacon until a deep brown crust forms.
Remove the meat from the pot and add pearl onions, carrots, and mushrooms, sautéing until the vegetables are tender and slightly browned.
Add minced garlic and tomato paste to the pot, stirring for one minute before pouring in the red wine to deglaze the bottom.
Return the beef and bacon to the pot, pour in the beef bone broth, add the thyme sprig, and simmer on low heat for 90 minutes until the meat is fork-tender.