• 2 pounds Roast, cubed
  • 1 container Central Market Organics Beef Broth
  • 1 jar Texas on the Plate Soppin’ Sauce
  • 2 cups Bodacious Red Wine
  • 1 bag Pearl Onions
  • 1 – 16 ounce bag Carrot Chips
  • 1 – 10 ounce bag Baby Bella Mushrooms, sliced

Heat 1/2 cup Olive Oil in Dutch oven or heavy pot over high heat, sear Beef Cubes

Add Bodacious Red Wine and bring to boil, boil for 8 minutes

Add Broth, Soppin’ Sauce, Onions, Carrots and Mushrooms

Bring back to a boil, reduce heat and simmer for 45 minutes

Place in serving dishes

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Comments
  1. belocchio says:

    Ces’t si bon – lovers say that in France – when they sup on beef bourguignon. And it’s even better the next day so save some for that midnight supper.

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