Beef Bourguignon is one of the most quintessential braises. This recipe utilizes a lower cost cut of beef: the shank. It’s flavorfully marbled and ideal for a long, slow-cooking recipe. Your home will smell amazing, and the meat will fall off the bone.
Seward Co-op's Meat and Seafood department is accepting orders now for special holiday cuts. Place your order now at the Meat counter!
1 large beef shank, approximately 2.5 lbs.
1 large onion, diced small
3 stalks celery, diced small
3 large carrots, cut into 1-inch chunks
1/2 lb. button mushrooms, quartered
1 tsp. black pepper
1/2 tsp. clove or several whole cloves
3/4 c. red wine
2 c. organic Seward-made beef stock (suggest doubling if using Dutch oven)
1 Tbsp. apple cider vinegar
1 heaping Tbsp. minced garlic
2 rosemary sprigs
4 thyme sprigs
4 Tbsp. Seward-made tallow or duck fat for searing
Heat 2 Tbsp. tallow in skillet on high heat. Pat shank dry. Season liberally with salt and pepper. Sear shank on all sides. Set aside. With tallow, sauté onion, carrot and mushroom. Add garlic and herbs. Stir frequently. Remove vegetables; set aside. Add wine and scrape to deglaze. Add vinegar and stock. Bring to a low boil, reduce heat and cover tightly with lid. Braise 3.5-4 hours. Add vegetables and herbs back into the skillet for last hour to 90 minutes. When the meat is tender, remove and set aside tented in foil to rest. Strain liquid, return to pot, simmer and reduce until thickened. Enjoy!