Recipe: Tasty Fullblood Wagyu Chuck Tender Beef Bourguignon

Fullblood Wagyu Chuck Tender Beef Bourguignon.

You can cook Fullblood Wagyu Chuck Tender Beef Bourguignon using 19 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Fullblood Wagyu Chuck Tender Beef Bourguignon

1. Prepare 2 LB of Double 8 Cattle Company Fullblood Wagyu Chuck Mock Tender.
2. It's 1/2 LB of Applewood Smoked Bacon.
3. It's 1/2 LB of Cremini Mushroom.
4. You need 1 LB of Carrots (sliced on bias 1/2 inch).
5. Prepare 1 LB of Peeled Pearl Onions.
6. You need 1 TBSP of Garlic (minced).
7. Prepare 1 TSP of Thyme (minced).
8. It's 1 TSP of Rosemary (minced).
9. You need 2 TBSP of Tomato Paste.
10. It's 1/4 CUP of Cognac or Brandy.
11. You need 2 CUP of Red Wine.
12. Prepare 2 CUP of Beef Stock.
13. Prepare 1 of Bay Leaf.
14. Prepare 2 TBSP of Olive Oil.
15. You need 2 TBSP of Flour (plus more for dusting).
16. You need 2 TBSP of Butter.
17. You need of Kosher Salt & Freshly Ground Black Pepper (to season).
18. It's of Sliced Bread.
19. It's of Fresh Herbs (to garnish).

Fullblood Wagyu Chuck Tender Beef Bourguignon instructions

1. PREPARING THE BEEF BOURGUIGNON Preheat your oven to 250°F.Bring a Dutch oven or oven-safe pot over medium-high heat. Add 2 tablespoons of olive oil.Dice the Fullblood Wagyu chuck mock tender into 1 inch cubes, and season with kosher salt and freshly ground black pepper. Place the beef cubes in flour, and shake of the excess. Then, place them in the pot, and brown all sides. Remove the beef from the pot. Add the bacon, and cook until crispy. Then add the onions, garlic, mushrooms, and carrots..
2. Cook for 3 minutes until caramelized. Add the thyme and rosemary, and cook for 1 minute. Then, add the tomato paste, and cook for an additional 2 minutes. Deglaze with cognac or brandy, and cook for 3 minutes or until almost all the alcohol has cooked off. Add the red wine, and cook down until you have a syrupy consistency. Then, add the browned Fullblood Wagyu chuck mock tender cubes, beef stock, and bay leaf. Bring to a simmer..
3. Then, cover with a oven-safe lid or aluminum foil.Place in a preheated oven at 250°F, and cook for 1 and half hours. Remove the pot from the oven, and place it on the stove over medium heat. Skim off the excess oil that has risen to the top. Create a roux (flour and fat cooked together to thicken sauces) by melting the 2 tablespoons of butter and adding 2 table-spoons of flour. Cook for 2 minutes. When the beef bourguignon pot has come to a simmer, add the roux and cook until thickened..
4. FINAL STEPS Place sliced bread, mashed potatoes, or noodles (choose one of the three options) on a plate.Top with the Fullblood Wagyu chuck mock tender beef bourguignon.Garnish with fresh herbs.Serve, and enjoy!.