Beef Bourguignon

PRODUCT ALLERGENS: Wheat

RECIPE ALLERGENS: Wheat, allium, dairy, soy

DIETARY NOTES: Vegetarian, egg-free; not gluten-free, not dairy-free, not soy-free

INGREDIENTS:

Bourguignon Sauce

5 tablespoons olive oil, divided

1 (8 ounce) container button mushrooms, quartered

2 teaspoons plus 1 tablespoon Kosher salt

1 large onion, diced

2 medium carrots, peeled and diced into ¼-inch pieces

2 celery ribs, diced into ¼-inch pieces

3 teaspoons minced fresh garlic (or 1½ teaspoons garlic powder)

3 tablespoons tomato paste

2 tablespoons minced fresh thyme

1 teaspoon minced fresh rosemary

½ teaspoon black pepper, freshly ground

¼ cup all-purpose flour

1 cup red wine

1 cup canned tomato sauce

¼ cup molasses

2 tablespoons soy sauce

Mashed Potatoes and Beef Short Rib

2 pounds Yukon Gold potatoes, peeled and sliced ¼-inch thick

1½ cups whole milk

6 tablespoons unsalted butter

Kosher salt

Ground black pepper 

1 tablespoon vegetable oil

2 cups thawed Tender™ Beef Short Rib

Chopped fresh parsley

INSTRUCTIONS

1. For the Bourguignon: Heat 2 tablespoons olive oil in Dutch oven over high heat until shimmering. Add mushrooms and 1 teaspoon salt. Cook until mushroom liquid has evaporated and mushrooms are browned, about 10 minutes, stirring occasionally.

2. Reduce heat to medium and add remaining oil, onion, carrots, celery, and remaining 1 teaspoon salt. Cook until softened and lightly browned, stirring and scraping fond that forms at bottom of pot frequently, about 10 minutes. Add garlic and cook until fragrant, about 1 minute.

3. Stir in tomato paste, thyme, rosemary, and pepper and continue to cook until fond begins to form on bottom of pot, about 3 minutes. Sprinkle flour over vegetable mixture and cook, stirring continuously, until no pockets of dry flour remain, 3-5 minutes.

4. Stir in red wine, and scrape up fond from bottom of pot. Stir in sauce, molasses, and soy and bring to simmer. Continue to simmer, about 10 minutes, until slightly thickened. Remove from heat.

5. For the mashed potatoes: While sauce simmers, microwave milk and butter, covered until butter has melted and mixture is very hot, about 4 minutes. Place potatoes in saucepot and add enough cold water to cover. Bring to boil over high heat, reduce heat to medium and simmer until fork-tender, 15 to 18 minutes. Drain potatoes, return to pot, and add half of milk mixture. Using potato masher, mash until smooth, adding more of milk mixture as needed. Season to taste with salt and pepper.

6. For the short rib: Heat 1 Tbsp. neutral oil in non-stick skillet over medium-high heat until shimmering. Add short rib to skillet; cook without stirring, until browned on underside, 3-5 mins.

7. Flip in sections with spatula; continue to cook without stirring, until browned on second side, 3-5 mins. more. Transfer to large bowl. Stir Bourguignon sauce into short rib by spoonful until evenly sauced. Season to taste.

8. Divide mashed potatoes and beef bourguignon evenly among bowls, sprinkle with parsley, and serve.