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Boeuf Bourguignon

Boeuf Bourguignon
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Prep Time: 30 min Serves: 2
Cooking Time: 4 min Yield: 2 entrees
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This recipe relies on beef chuck, a flavorful and tender piece of shoulder meat that should be eaten in moderation because of its high fat content. For a healthier dish, cut down on the beef, up the accompanying carrots, onions and mushrooms and enjoy a rich, delicious meal that’s just as filling.



1. Pat dry cubed chuck, season all sides with salt and pepper, then use a sieve to lightly dust with flour.
2. Warm a Dutch oven or large pot over medium-high heat. Once hot, spray or lightly grease bottom with vegetable oil (if your slow-cooker has a sauté setting, you can use that). Sear each side of each piece of meat for 2 minutes.
3. Add 3 cups beef broth, red wine, 2 cloves minced garlic, tomato paste, tablespoon thyme and bay leaves, cover and cook on a low simmer for 3 hours.
4. Meanwhile, warm another large pot on medium-high heat and spray or lightly grease the bottom. Once hot, add mushrooms, cippolini onions, carrots, salt and pepper. Sear all sides, cooking about 2 minutes each. (You may find it easier to evenly cook everything separately.)
5. Once the mushrooms and vegetables are all cooked, add 1 cup beef broth, ¼ teaspoon fresh, 1 minced garlic clove thyme leaves, cover and simmer on low for a half hour. Reserve until the beef has finished cooking.
6. After 3 hours has passed, add potatoes to beef and cook one more hour.
7. Gently remove, cover and reserve beef and potatoes.
8. Warm the mushroom and vegetables in their braising liquid on a low simmer.
9. Pour beef braising liquid through a sieve and discard bay leaves and any herbs caught in it. If the remaining liquid is not thick, reduce it over medium heat until you can draw a clear line through it on the back of a spoon.
10. To serve, divide and layer the mushrooms, onions and carrots in the bottom of two shallow bowls or lipped plates and drizzle to cover with sauce.
11. Top each with a half-portion of meat, add potatoes, cover with sauce, garnish with chopped parsley and serve.

PC: Arthur Bovino


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