Beef Bourguignon

serves 8

Popularized most famously by Julia Child in the United States, this French classic is rich and full bodied. Chuck roast is braised in an immaculate red wine sauce to create a tender fall apart beef dish packed with flavor. You’ll feel like you're having dinner at a Michelin Star restaurant when you make this at home.

• 2 Tbsp Butcher’s Blend, divided

• 2 lbs Stewing Beef, cut into ½ -inch cubes, patted dry

• 6 slices Thick-Cut Bacon, diced

• 4 Tbsp Wild Mushroom & Sage Infused Olive Oil,divided

• ½ Yellow Onion, chopped

• 2 Carrots, diced small

• 3 Celery Stalks, diced small

• 2 Tbsp Mediterranean Rosemary Rub & Seasoning

• ¼ cup Flour

• 2 cups Beef Stock

• 2 Tbsp Tarragon Balsamic Vinegar

• 2 cups Red Wine

• 6 Large Mushrooms, sliced

• Parsley, to finish

Instructions:

1. Keeping the Butcher’s Blend course season meat liberally with 2 Tbsp.
   

2. In a dutch oven over medium high heat add 2 Tbsp oil, then working in batches brown all sides of the meat, about 1-2 minutes per side. Setting aside meat once browned.
   

3. Add bacon and cook for 5 minutes or until browned.
   

4. Add remaining olive oil and let warm then add the onion, carrot, and celery stirring until softened, about 5 minutes. Season with remaining 1 Tbsp of freshly ground Butcher’s Blend and rub.
   

5. Add flour and cook 2-3 minutes to remove the flour taste.
   

6. Add beef stock and vinegar. Stir, scraping the bottom of the pan. Add in wine and meat. Bring to a boil then decrease to a gentle simmer. Let cook for 2 hours.
   

7. Add mushrooms and cook for 30 minutes more or until the meat is tender.
   

8. Top with parsley and serve with potatoes, pasta, or polenta.