Your patrons will savour the tender cuts of beef, slow roasted in Burgundy wine, with sautéed bacon and delicate button mushrooms, seasoned with bay leaves, thyme and black pepper.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Artisan® by Stockpot Beef Stock
|Bacon, diced||10 slices||10 slices|
|Pearl Onions, blanched and skins removed||454 g||1 lb|
|Small Button Mushrooms, halved if too large||795 g||1 3/4 lb|
|Stewing Beef, cut in 1" (2.5 cm) cubes||2 kg||4 1/2 lb|
|All-purpose Flour||80 mL||1/3 cup|
|Clove Garlic, minced||8 slices||8 slices|
|Red Wine (preferrably a Burgundy wine)||1 bottle||1 bottle|
|Bay Leaves||3 - 5||3 - 5|
|Dried Thyme||15 mL||1 tbsp|
|Pepper, freshly ground||5 mL||1 tsp|
|1. Reconstitute Artisan Beef Stock according to package directions and set aside.|
|2. In a heavy stock pot, sauté bacon over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions in bacon fat until just browned; remove and set aside. In the same pan, sauté mushrooms until they release their liquid. Remove and set aside.|
|3. Toss beef in flour. Brown beef in batches in the same heavy stock pot, adding a little oil if necessary. Add garlic, wine, Beef Stock, bay leaf, thyme and pepper. Cover and cook on the stovetop or in a 325° F (160° C) oven for 2 hours or until meat is tender.|
|4. Add reserved bacon, onions and mushrooms; cook an additional 15 minutes or until onions are tender and the flavours are well combined.|
- Chef’s Tips & Variations: Serve with Mashed Potatoes (cooked with Artisan Chicken Stock instead of water) or buttered egg noodles or rice with a green salad or vegetable on the side.