Marley Spoon-Style Beef Bourguignon

Grass-fed beef braised with burgundy wine, pearl onions, and mushrooms over creamy mash.

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Marley Spoon charges ~$10/serving → Make it at home: ~$5/serving

Ingredients

  • ¾ lb grass-fed beef chuck, cubed
  • 2 oz uncured bacon, diced (lardons)
  • ½ cup dry red wine (Burgundy or Pinot Noir)
  • 1 cup organic beef bone broth
  • 1 cup cremini mushrooms, quartered
  • ½ cup pearl onions, peeled
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tbsp avocado oil
  • 1 lb Yukon gold potatoes
  • 2 tbsp grass-fed butter
  • ¼ cup whole milk
  • salt and black pepper

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What you'll need

Instructions

  1. Render bacon lardons in Dutch oven until crisp; remove and reserve. Pat beef dry, season. Brown in the bacon fat (add oil if needed) over high heat in batches. Remove.
  2. Saute pearl onions 3 min. Add garlic, tomato paste, cook 1 min. Add wine, scrape bottom, reduce by half.
  3. Return beef and bacon. Add broth, thyme, bay leaf. Cover and simmer gently 1½–2 hours until beef is fork-tender (cubed chuck needs the long braise to break down).
  4. Add mushrooms for the last 20 min. Boil potatoes, mash with butter and milk. Remove herbs. Serve stew over mash.

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