Beef Bourguignon​​​​​​​

Chef Ryan Barnett stops by Good Day to make a dish from Lark on the Park. It's on the edge of Klyde Warren Park in Dallas and diners are surrounded by one-of-a-kind creations from local artists.

Beef Bourguignon

2 Qts Red Wine
2 TBSP black Peppercorns
10 Bay leaves
¼ C Oregano
Reduce by ½ then pass through a fine mesh strainer
6 Qts Wild Mushroom Stock
15# Teras Major cut into 1-1½ pieces
2 Qts Carrots, small dice
2 Qts Yellow Onions, julienned
1 Qt Demi Glace

Combine Red Wine Reduction and allow meat to marinate in the refrigerator 12-24hrs.

Drain the meat from the marinade and pat dry.

Sear the meat in olive oil over high heat, getting all sides a nice golden brown, then transfer into a cast iron dutch oven.

Pour the marinade over the meat, then combine with carrots, onions, and the demi glace.

Cover with a cast iron lid and place in a 350F oven for 2 ½ hours.

Serve over crispy herbed gnocchi or fresh mashed potatoes. 


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