Wagyu Beef Bourguignon


3 lb Wagyu chuck roast, cut into 2-inch cubes and patted dry

Salt/fresh cracked pepper

1/4lb Wagyu beef bacon, chopped into lardons

1 sweet onion, finely chopped

1 large carrot, sliced

4 garlic cloves, smashed/chopped

2 tsp concentrated tomato paste (tube, not can)

2 TBS all-purpose flour

1 bottle of red wine (dry/med red blend)

2 bay leaves

1 large sprig of thyme

12 pearl onions

1/2lb box cremini mushrooms, sliced

1 tablespoon extra-virgin olive oil

1/2c beef stock

Pinch sugar

Chopped flat-leaf parsley, for garnish



Season beef with salt and pepper. Rest for 30 min at Room temp. Preheat over or smoker to 350ºF.

In a large Dutch oven cook beef bacon until rendered and lardons are crispy.  Remove from pan, leaving fat in pan.

Heat remaining fat, and brown beef cubes in batches on all sides. Remove between batches to plate.

Reduce heat, Stir in onion, carrot and Salt and pepper to taste.  Cook until translucent, about 10 minutes, stirring as needed.

Stir in garlic and tomato paste, and cook for 1 minute.

Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, deglazing bottom of pan with wine. Add browned beef and ½ the beef bacon lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1½ hours, turning meat halfway through.

While beef is braising, in a large skillet set over high heat, combine pearl onions, mushrooms, ¼ cup beef stock, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat, and cook until vegetables are caramelized.

Place onions, mushrooms and remaining beef bacon lardons over braise, then top with parsley.  Serve!

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