Wagyu Shank Boeuf Bourguignon
Beef bourguignon is a French-style beef stew braised in red wine. Keeping this recipe traditional, the Fullblood Wagyu beef shank is simmered in red wine and flavored with onions, garlic, mushrooms, and carrots. Serve the tender, melt-in-your-mouth meat over sliced bread, mashed potatoes, or noodles for a delicious, palate-pleasing dish!
8 oz. Thick, Uncured Bacon ( cut into 1/2 inch lardons )
1 Yellow Onion ( medium diced )
3 Carrots ( peeled and large diced )
3 Celery Stalks ( medium diced )
4 Garlic Cloves ( minced )
4 tbsp. Tomato Paste
12 oz. Medium-Bodied Red Wine ( Chef used Chianti )
4 cups Beef Stock
1 1/2 tbsp. Kosher Salt
2 tsp. Freshly Ground Black Pepper
3 tbsp. Butter ( softened )
3 tbsp. Flour
15 Pearl Onions ( peeled )
12 Crimini Mushrooms ( cut into 1/2 inch pieces )
Bouquet Garni :
4 SPRIGS Fresh Parsley
6 SPRIGS Fresh Thyme
3 Bay Leaves
PREPARING THE BEEF BOURGUIGNON
Preheat the oven to 325°F.
Prepare your bouquet garni by tying your parsley, thyme, and bay leaves together with twine. Set it aside for later...
See the full directions on my site