PREPARATION

  1. Prepare the vegetables. Cut the carrot, celery, onion, potatoes, and mushrooms into medium-sized chunks. 
  2. Cook the Redefine Flank Steak. Heat 2 tbsps. of oil in a non-stick pot over medium-high heat. Rub the Flank steak with olive oil, salt, and pepper. Sear the steak in the hot pan for approx. 3 minutes per side until a caramelized crust forms. Remove the cooked Flank steak from the pan and cut it into 2*2cm small cubes. Return the Flank cubes to the pan and sear for another 2 minutes, the cooking juices in the pot. Set aside. 
  3. Make the Bourguignon stew. In the same pot, warm some oil and sauté onion, celery, carrots, potatoes, and mushrooms. Cook until the onions turn translucent. 
  4. Add tomato paste to the pot and cook while stirring for about 45 seconds more. 
  5. Deglaze the pot with wine and vegetable stock. Add the bay leaves and thyme and simmer uncovered over medium heat until the potatoes and vegetables are tender and the stew has thickened to your liking, about 30-40 minutes. When ready, remove the thyme and bay leaves.  
  6. Add the seared Flank bites back into the stew and continue to simmer for 2-3 minutes. Season with salt and pepper as desired and serve warm. 
  7. Bon appétit! 
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Ingredients

2 tbsps. Olive oil (40 ml)

1 (70 g) Carrot

2 Stalks celery (50 g)

1 Onion (120 g)

3 Small waxy potatoes (200 g)

8 Cremini mushrooms (160 g)

1 tsp. Tomato paste (5 g)

½ Wine bottle (375 ml preferred Pino Noir)

3 cups Vegetable stock (750 ml)

2 Bay leaves (¼ g)

4 Thyme Sprigs (3 g)

Salt and Black pepper, to taste