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Beef Bourguignon - Wellborn 2R Beef

Beef Bourguignon

 

Beef Bourguignon

Delta Hotels by Marriott Wellborn 2R Steakhouse Executive Sous Chef Darshon Haines prepared this dish for us at the ranch using our stew meat. They are going to start offering it as a special at the restaurant soon. It was incredibly flavorful, and our stew meat was so tender. Stew meat kind of gets locked into people thinking it is only for making stews - but Chef Darshon took it to a whole new level with this dish. We hope you try it for yourself! And adjust the spices as you like them. Chef Darshon served this over creamy parsnips that were beautiful flavored, but it could also be served over mashed potatoes, rice or noodles. The grilled vegetables were perfectly seasoned and offered a light crunch of texture. This recipe will serve approximately 10 people so you can adjust ingredients up or down depending on how many people you are cooking for. 

Beef Bourguignon

1/4 lb bacon pardons
1/4 c Olive oil 
1 LG Carrot (diced)
2 c pearl onion 
1 T Kosher salt
2 T Dry Rub
4 c Red wine
5 c Beef stock
2 T Spicy Dijon
3 T Tomato paste
2 T chopped garlic
1 T chopped thyme
2 T chopped oregano
1 Bay leaf
1 lb Chefs blend mushrooms (use your favorite)
1/4 c cornstarch slurry
Sear bacon in oil until slightly crispy. Remove and pat dry. Add beef on medium high heat and sear tips on all sides. Add onions and carrots and saute until translucent. Deglaze pan with wine and reduce by half. Add tomato paste and cook down until brick red and fragrant. Add all other ingredients except slurry and mushrooms. Allow to simmer for 4 to 5 hours. Adjust seasonings as needed. Thicken with slurry. Sauté mushrooms. 

Parsnip Puree

5 lbs parsnips
2 garlic cloves (smashed)
1 c Boursin cheese
1 T lemon juice
1/2 lb butter (softened)
Salt and Pepper to taste
Boil parsnips and garlic. Once fork tender, puree and add all other ingredients. Adjust seasonings. 
Chef Darshon spread a thick layer of the parsnips on a large platter and then layered the beef on top, followed by the mushrooms and added the vegetables. He topped it all off with the wine sauce to meld those beautiful flavors together. 
Chef Darshon Haines and his beautiful beef bourguignon dish.
Here is the step-by-step breakdown of the cooking process with pics:
Blend of sautéed mushrooms:
Sauted Mushrooms
Pureed parsnips:
Pureed parsnips
Simmering wine sauce:
Simmering wine sauce
Parsnips spread on platter with seared stew meat going on top.
WEllborn 2R stew meat
Sauteed mushrooms are the next layer.
Sauteed mushrooms go on top next.

Add the grilled carrots.
Grilled carrots.
Spoon the wine sauce over the top:
spooning the wine sauce over the top
Boom. Nailed it. Enjoy the dish with your friends.
Boom. Nailed it. Enjoy the dish with your friends.
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