Wagyu Beef Bourguignon

Bring high-end, restaurant quality meals to your home with this Wagyu Beef Bourguignon recipe! This dish is sure to impress all that you cook it for.

Ingredients

• 3 lb. Wagyu chuck roast (cut into 2 inch cubes and patted dry)
• Salt & pepper
• 1/4 lb. 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 tbsp all-purpose flour
• 1 bottle of red wine (dry/med red blend)
• 2 bay leaves
• 1 large sprig of thyme
• 12 pearl onions
• 1/2 lb. box cremini mushrooms (sliced)
• 1 tbsp extra-virgin olive oil
• 1/2 cup beef stock
• Sugar (just a pinch)
• Parsley (chopped)

Instructions

1. Season beef with salt and pepper. Rest for 30 minutes at room temperature. Preheat oven or smoker to 350º F.
2. In a large Dutch oven, cook Wagyu Beef Bacon until rendered and lardons are crispy. Remove from Dutch, leaving fat in pan.
3. Heat remaining fat and brown beef cubes in batches on all sides. Remove between batches to plate.
4. Reduce heat, stir in onion, carrot, salt, and pepper to taste. Cook until translucent, about 10 minutes, stirring as needed.
5. Stir in garlic and tomato paste, cook for 1 minute.
6. 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 or smoker. Let cook until beef is very tender, about 1½ hours, turning meat halfway through.
7. 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.
8. Place onions, mushrooms, and remaining beef bacon lardons over braise, then top with parsley. Serve!