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• Beloved by NYC since 2014

• 8 grams of protein and 50 calories 

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• No preservatives, concentrates, or short cuts.

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This Week’s Culinary Cozy: Stews from Around the World

Stews are a testament to the art of slow cooking, where ingredients are given time to meld together, creating layers of flavor that speak of home, heritage, and the heartiness of the land. Let's explore how various cultures have perfected the art of the stew, each adding their unique twist to this universal comfort food.

Featured Recipe: Classic Beef Bourguignon

Dive into a French classic this week with our featured recipe for Beef Bourguignon. With tender beef, rich red wine, and aromatic herbs, this dish is a hug in a bowl. Check out our step-by-step guide to recreating this timeless dish at home.

Classic Beef Bourguignon

Ingredients:

• 2 lbs beef chuck, cut into 2-inch cubes

• 4 slices bacon, chopped

• 1 large onion, chopped

• 2 carrots, sliced

• 2 cloves garlic, minced

• 1 bottle (750 ml) dry red wine (like Pinot Noir or Burgundy)

• 2 cups beef broth

• 1 tablespoon tomato paste

• 2 teaspoons fresh thyme leaves (or 1 tsp dried thyme)

• 2 bay leaves

• 1 cup pearl onions (frozen and thawed is fine)

• 8 ounces mushrooms, quartered

• 2 tablespoons butter, at room temperature

• 2 tablespoons all-purpose flour

• Salt and pepper to taste

• Fresh parsley, chopped, for garnish

Instructions:

1. Prep the Beef:

   • Pat the beef dry with paper towels; this helps it brown properly. Season generously with salt and pepper.

2. Brown the Beef:

   • In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot.

   • Increase heat to medium-high. In batches, brown the beef on all sides, about 5 minutes per batch. Transfer browned beef to a plate.

3. Sauté Vegetables:

   • In the same pot, add the chopped onion and sliced carrots. Sauté until the onions are translucent, about 5 minutes. Add garlic and cook for another minute.

4. Deglaze:

   • Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow to simmer and reduce slightly, about 10 minutes.

5. Simmer the Stew:

   • Return the beef and bacon to the pot. Stir in the tomato paste, beef broth, thyme, and bay leaves. Bring to a simmer.

   • Cover and simmer gently for about 2 hours, or until the beef is very tender.

6. Sauté Mushrooms and Onions:

   • While the stew simmers, heat 1 tablespoon of butter in a skillet over medium heat. Add the pearl onions and mushrooms, cooking until browned and tender. Set aside.

7. Thicken the Stew:

   • Mix the remaining butter with the flour to create a paste (beurre manié). Stir this into the stew to thicken it. Add the sautéed mushrooms and onions.

   • Cook on low heat for another 10-15 minutes. Adjust seasoning with salt and pepper.

8. Serve:

   • Discard the bay leaves. Serve the beef bourguignon hot, garnished with fresh parsley. It pairs wonderfully with mashed potatoes or crusty bread to soak up the rich sauce.

Tips:

• Wine Choice: A good-quality wine not only enriches the stew but can also be served to drink with the meal.

• Make Ahead: This dish tastes even better the next day, as the flavors have more time to meld together.

Enjoy your culinary journey with this timeless French classic!

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Join the conversation!
Share your take on last week’s DOTW (Dish of the Week) with us!

P.S. Next week, we're spicing things up with a deep dive into the world of chilis! Stay tuned for heat, flavor, and everything in between. 🌶️