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Ingredients and seasonings required in prepare

1. Use Pound grass fed beef rib eye steak, cubed
2. Take stick butter
3. Prepare 2 slices cured bacon
4. Prepare 2 diced carrots, peeled
5. Take 2 diced potatoes
6. Prepare 16 pickled boiler onions, 1/2 cup pickling juice (see my pickled boiler onion recipe in Cookpad)
7. Prepare 2 garlic cloves, Tbs thyme, no salt, no pepper
8. Prepare Tbs tomato paste
9. Prepare 2-4 cups red cooking wine
10. Prepare 1 cup sauteed shitake mushrooms with 4 pinches of truffle seasoning
11. Use Cup fresh chopped parsley or celery leaves
12. Prepare Cost: pound grass fed ribeye steak, $8, cooking wine $8, mushrooms $2, potatoes $1, pickled boiler onions $2, other $3, per dinner $12

Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Brown beef, in batches and adding some vegetable oil if necessary. Add garlic, wine, broth, bay leaf, thyme, salt and pepper. Tip Our most trusted Classic Beef Bourguignon With Onion recipes.

Instructions to make California Farm Classic Beef Burgundy with Boiler Onions:

1. In 5 quart dutch oven, brown stick of butter over medium heat till bubbling has stopped. Cut beef in sixteen cubes, put beef cubes in hot butter, don’t stir, move, or touch. When bottom edges are brown, flip and brown other sides.
2. While browning, Dice two slices of cured bacon, brown with beef.
3. Dice 2 peeled carrots, dice 2 potatoes, crush two cloves of garlic, add 16 pickled boiler onions, 2 cups of red wine, half cup pickling juice, Tbs tomato paste, stir. Put Tbs of thyme on top, put lid on, bake 2 hours at 350F degrees in oven. Add wine as needed to keep simmering.
4. Sautee pan full of shitake mushrooms, sliced, in Tbs butter, sprinkle on top of dish. Sprinkle 4 pinches of truffle seasoning. Close the lid. Now comes the surprise. Turn oven off. Marinade your stew overnight. Yes, marinade after your stew is cooked. Keep the stew marinade in your oven as it cools.
5. Next day, bring stew to 350F degrees, half an hour, take lid off dutch oven, and bake in oven till liquids have thickened. Sprinkle chopped parsley or celery on top. Serve with fresh baked french bread to dip in juice and a heavy old fashioned red wine like Zinfandel or Burgundy. Enjoy.
6. Done and ready to serve!

Reviewed by millions of home cooks. Add the beef and cook until well browned, stirring occasionally. Add the soup and carrots and heat to. The tender beef with a deep burgundy wine flavor, with caramelized onions and vegetables, is extremely satisfying - and a total pleasure to eat in every bite. The Artful Gourmet :: Food Stylist

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