Name: Beef Bourguignon with Pearl Onions
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 1 serving
Ingredients: 3.5 oz Beef chuck; 0.5 tbsp Extra virgin olive oil; 0.5 cup Pearl onions; 0.5 cup Carrots; 1 cup Cremini mushrooms; 2 cloves Garlic; 0.25 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

Nutrition

Per serving

467 calories

Protein: 39g; 36% of calories
Carbs: 22g; 20% of calories
Fat: 21g; 44% of calories

Instructions

Prep 15 min · Cook 1 hr 30 min

Pat the beef chuck dry with paper towels and season evenly with sea salt and black pepper.
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef cubes until a deep brown crust forms on all sides, then remove and set aside on a plate.
In the same pot, add the peeled pearl onions, sliced carrots, and halved mushrooms, sautéing for 5-7 minutes until the vegetables begin to soften and brown.
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
Pour in the red wine to deglaze the pan, scraping up all the flavorful browned bits from the bottom with a wooden spoon.
Return the beef to the pot along with any accumulated juices, then pour in the beef bone broth and add the fresh thyme sprig.
Bring to a gentle simmer, then reduce heat to low, cover, and cook for 75-80 minutes until the beef is fork-tender and the sauce has thickened.
Remove the thyme sprig before serving hot in a shallow bowl.

Nutrition

Ingredients

Instructions

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