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EM UIA AMUN M CCMA MOU MOLL SHRBOYAU OMT LUM bowl of rich and hearty harvest beef bourguignon! This recipe was crafted for you by Chef Matt, our brilliant in-house chef. a INGREDIENTS: + 25 lbs. Grass-fed beef chuck roast, cut into 2-inch pieces + % |b. Thick-cut bacon, cut into * inch strips + 1 Yellow onion, diced + 1 Large carrot, diced * 1 cup Kabocha or butternut squash, peeled and diced + 1 cup Potatoes, peeled and diced + 3 Garlic cloves, minced + 2 Bay leaves + 2 Tbsp. Tomato paste + 2 Thsp. All-purpose flour + 1 bottle Dry red wine + 1 cup Sprouts bone broth + 2 sprigs Fresh thyme + 2 Tbsp. Extra virgin olive oil + 1 cup Pearl onions, peeled + 1% cup Cremini mushrooms, quartered \ + 1 Thsp. Parsley, chopped Nv Yr + Salt & pepper, to taste ae DIRECTIONS: “ . Ina large pot with lid, cook bacon strips until mostly crispy. Drain bacon, set aside and leave bacon grease in the pot. . Season grass-fed beef with salt and pepper. Add beef in a single layer. Cook on medium-high until brown. Repeat. Set browned beef aside. . Reduce heat to medium-low. Add diced onion and carrot, squash and potatoes. Cook until soft/translucent. Qe Add garlic and bay leaf. Cook for 2-3 minutes, stirring. Add tomato paste and cook 2 more minutes. . Add flour and cook 2-3 minutes, stirring. Slowly pour in dry red wine and beef broth while scraping stuck bits from bottom of pan. Add thyme, cooked beef and half of the bacon. Simmer until beef is fork-tender, about 1 %-2 hours. . Ina separate sauté pan, heat olive oil on medium-high. Add mushrooms and brown 2-3 minutes. Add pear! onions. Season to taste. Add 14 cup of your stew-cooking liquid. Simmer until veggies are soft and sauce has thickened. . Top with remaining bacon, pear! onions, mushrooms and parsley!
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