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.
|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.