SUN 82871 March Newsletter 20 P1_SUN82871 March Newsletter | Page 4

RECIPE FROM THE CHEF
Recipe
Chef
from the
This is a great rich hearty meal that is on our new menu
and one of my personal favorites. If you have the time to
make this recipe you’ll know that your time was worth it.
Kevin Heim
Executive Chef
Beef Bourguignon
Serves 6
Ingredients
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½ lbs. diced Applewood smoked bacon
2 ½ lbs. beef chuck cut into 1-inch cubes
1 lb. carrots large dice
2 yellow onions large dice
1 lb. fresh mushrooms stems discarded thick sliced
2 tsp. chopped garlic
½ cup cognac
1 bottle good red wine
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1 qt. beef broth
½ cup tomato paste
¼ cup fresh thyme leaves
¼ lb. melted butter
½ cup flour
¼ cup olive oil
Salt and pepper
Directions
In a large skillet brown the beef cubes on all sides keeping them
in a single layer and doing in batches if necessary and reserve.
In the bottom of a kettle sauté the bacon until browned add the
garlic, carrots, and onions and stir frequently until the onions
are translucent. While still on the flame add the tomato paste
to the vegetables and keep stirring until the tomato paste is
slightly browned. Then add the red wine and reduce by 2/3.
Add the beef stock and the beef and bring to a slow boil. At the
4
same time melt the butter and whisk in the flour to make a
roux and continue whisking over high heat for approximately 3
minutes and take off the flame. Whisk in the roux to the kettle
and bring to a boil to thicken. Reduce heat to a simmer and cook
for approximately 1 ½ hours or until the beef is tender stirring
occasionally. When almost done stir in the cognac and fresh
thyme and serve over a thick slice of grilled sourdough bread or
whatever bread you like.