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Beef Bourguignon Meal | Serves 2
Beef Bourguignon Meal | Serves 2
This Week's Special!
Beef, bacon lardons, carrots, onions and mushrooms with red wine meld together in this hearty French stew; served with decadent mashed potatoes and haricot vert salad.
Difficulty: So easy!
Time: allow 70 min.
AVAILABLE FOR DELIVERY OCTOBER 28 - NOVEMBER 3
+Try our suggested wine pairing, the Domaine Bernard Defaix Bourgogne Rouge+
The Defaix family is a passionate fourth generation of winemakers with a rich personality. In 1959, Bernard Defaix started with just 2 ha of vineyards but has since expanded to 27 ha across the Chablis region of Burgundy, including three Premier Cru vineyards and appellations in Chablis and Petit Chablis. For over twenty years, Bernard's sons Sylvain and Didier have been overseeing the domain, with winemaking and vineyard operations respectively. Didier's wife, Helene, manages the administrative and sales aspects. Despite being a small property, the Defaix family has dedicated themselves to understanding their vineyard soils and implementing organic practices, resulting in exceptional wines.
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Instructions
Instructions
Step 1
Preheat the oven to 375° & prepare to cook on the middle rack. While the oven is preheating, unpack the rest of your meal & set your pans of potatoes & beef bourguignon on the counter for 30 minutes.
Step 2
Place the uncovered pan of beef bourguignon on a sheet tray in the oven. After 10 minutes, add the uncovered pan of potatoes to the oven & bake both pans for another 10 minutes. Stir both pans to ensure even heating & continue to bake both for another 10 minutes. You know your oven best; cook times may vary, but you’re looking for the pans to be completely heated through. If your potatoes begin to separate, add 2 tbsps of water & stir until completely incorporated.
Step 3
Remove the pans from the oven & let rest for ten minutes to cool. While the pans are resting, toss the mixed greens with mustard sherry vinaigrette in a large bowl with tongs until the greens are thoroughly coated & place on a serving platter.
Step 4
Garnish the salad with haricot vert, pickled shallots, & brown butter almonds. Ladle the hot beef bourguignon over the Mashed potatoes & serve with finished haricot vert salad.
Enjoy!
