Beef Bourguignon

Instructions

• Keeping the Butcher’s Blend course season meat liberally with 2 Tbsp.
• 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.
• Add bacon and cook for 5 minutes or until browned.
• 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.
• Add flour and cook 2-3 minutes to remove the flour taste.
• 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.
• Add mushrooms and cook for 30 minutes more or until the meat is tender.
• Top with parsley and serve with potatoes, pasta, or polenta.

Recipe Note:

• Use a full bodied red wine for this dish, such as a Cabernet Sauvignon.