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 Booth Creek 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
Instructions
- 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!