Gelman’s Beef Bourguignon

Serves 12

• 5–6 lbs beef chuck, cubed (brisket, chuck steak, and stewing beef are good options)
• 3 tbsp avocado oil
• 1–2 tbsp flour (to dust beef)
• 2–3 cups petite multicolor potatoes, halved
• 2large carrots, sliced thick
• 1 cup fresh peas
• 1 cup pearl onions
• 2–3 shallots, sliced
• 8 oz crema mushrooms, quartered
• 2–3 cups red wine (burgundy preferred)
• 1–2 cups beef stock
• 1 tsp tomato paste
• Dash of soy sauce
• Salt & pepper
• Thyme + bay leaf
• 3 tbsp butter (for finishing)

Using stock pot. *Can use pressure cooker or slow cooker.

1. Pat beef dry and dust lightly with flour.

2. Heat avocado oil in a large Dutch oven and sear beef until deeply browned. Remove and set aside.

3. Add shallots, pearl onions, carrots, and mushrooms to the pot. Sauté until lightly caramelized.

4. Deglaze the pot with red wine, scraping up browned bits.

5. Stir in beef stock, tomato paste, soy sauce, thyme, and bay leaf. Return beef to pot.

6. Simmer covered for 1.5–2 hours until beef is tender.

7. Add potatoes and cook for 30 more minutes. *take a look: for a thinner sauce add more wine or stock. For a thicker sauce cook remaining time with lid off.

8. Stir in peas in the last 5 minutes of cooking. *add butter to finish off

9. Turn off heat and finish with 3 tbsp cold butter for a glossy, rich sauce.

*TIP: You can freeze the remaining portions.