Braised Beef Bourguignon with Root Vegetables

Ingredients

• 1 lb grass-fed beef sirloin, cut into 1-inch cubes
• 2 medium Yukon Gold potatoes, diced
• 4 medium carrots, peeled and sliced into 1/4-inch thick rounds
• 2 medium onions, thinly sliced into 1/8-inch rings

Instructions

Step 1: Prepare the Beef and Vegetables

• In a large bowl, combine the beef cubes, sliced carrots, and thinly sliced onions. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss to coat the ingredients evenly. * Let the mixture marinate for at least 10 minutes, allowing the flavors to penetrate the meat and vegetables. * After the marinating time has passed, remove the bowl from the refrigerator and let the ingredients sit at room temperature for 5 minutes. This step is crucial to ensure even cooking.

Step 2: Sear the Beef and Vegetables

• Heat 2 tablespoons of olive oil in a heavy-bottomed cast iron skillet over medium-high heat (around 400°F). * Add the beef cubes to the skillet and sear for 3-4 minutes per side, or until they reach a nice brown color. Remove the browned beef from the skillet and set it aside on a plate. * Reduce the heat to medium (around 300°F) and add the remaining 2 tablespoons of olive oil to the skillet. * Add the sliced carrots and thinly sliced onions to the skillet. Sear for 5-6 minutes, or until they reach a deep golden brown color. Stir occasionally to prevent burning.

Step 3: Create the Reduction Sauce

• Add 2 cups of dry red wine to the skillet and bring the mixture to a boil. * Reduce the heat to low (around 200°F) and let the wine reduction simmer for 10-12 minutes, or until it has reduced by half. Stir occasionally to prevent scorching. * Remove the skillet from the heat and let it cool slightly. Strain the reduction sauce through a fine-mesh sieve into a clean saucepan, discarding the solids. * Bring the reduction sauce to a simmer over medium heat and let it cook for an additional 5 minutes, or until it has thickened slightly. * Stir in 2 tablespoons of all-purpose flour to thicken the sauce further. Cook for an additional 1-2 minutes, or until the sauce has thickened to your liking.

Step 4: Finish the Dish

• Add the browned beef back into the skillet and pour the reduction sauce over the top. * Bring the mixture to a simmer over medium heat and let it cook for 10-15 minutes, or until the beef is cooked to your desired level of doneness. * Stir in 2 tablespoons of chopped fresh thyme and 1 tablespoon of butter to add a rich, savory flavor to the dish. * Season the dish with salt and pepper to taste.

Step 5: Serve the Dish

• Serve the braised beef and root vegetables hot, garnished with fresh herbs and a side of crusty bread or over mashed potatoes. * Make sure to present the dish in a visually appealing way, using a textured ceramic plate and a sprinkle of fresh herbs to add color and texture to the dish. * Take a step back and admire your handiwork – you've created a truly delicious and satisfying dish that's sure to impress your dinner guests.

Step 6: Rest the Dish

• Let the dish rest for 5-10 minutes before serving, allowing the flavors to meld together and the meat to retain its juices. * During this time, the sauce will thicken and the flavors will intensify, making the dish even more delicious and satisfying. * When you're ready to serve, slice the beef into thin strips and serve it over the root vegetables and reduction sauce.