Down to roasts in your bulk beef purchase? Here is another unique and outstanding dinner party worthy recipe care of Bob Mathews Executive Chef (La Chaumiere fame!). This Beef Bourguignon uses a cross rib roast. Note: Read recipe ahead, as this requires a day of marinating before prep and slow cooking.

Ingredients:

1 Grassfed Cross Rib Roast (3 lbs) cubed to bite size and place in ziplock

3 cloves garlic minced

1 onion chopped

1-2 tsp thyme (or bunch of fresh)

1/2 tsp sage,

1 Bay leaf

1 tsp black pepper corns

3 cups French Pinot Noir wine

8 -10 strips bacon or 1 cup lardon

1/8 - 1/4 cup flour

cornstarch, as required

Directions:

• Add marinade ingredients (garlic, onion, thyme sage, bay leaf and black pepper corns and 2-3 cups wine) to the beef ziplock

• Seal the bag and marinate 24 hours rotating occasionally

• Strain the beef cubes, and pat dry on a paper towel. Be sure to reserve the wine marinade.
  In a hot pan, with (canola oil) season (salt and pepper) and then add the cubes of beef so as to ensure a strong browning  on all sides.  Do not over load the pan, instead sear 2-3 batches to ensure the pan stays hot

• Put the browned seasoned beef into a crock pot or Dutch oven.

• Sauté cubed smokey bacon in the same pan and then add the (finely chopped) onion, garlic and herbs from the marinade.

• Sauté until the bacon is cooked and the sauté vegetable mix is soft. Add to the crock pot. Over low heat add all purpose flour to soak up the residual oil in the pan.  Add the marinade and whisk together. It should thicken slightly

• Add to beef and cover with more red wine or beef stock (beef should be fully covered).
  Cover and cook with low heat for 4-5 hours. The beef will be tender, if not cook another hour. (If it’s over cooked it will still be delicious however it will all broken apart.)

• With a slotted spoon lift out the beef and adjust the thickness of the sauce with a cornstarch and red wine slurry

• Add beef back into the thickened sauce
  

  The traditional garnish is crisp bacon, pearl onions, button mushrooms all sautéed with croutons.
  We serve ours on butter noodles. This gourmet dish is complimented with Brussels sprouts and carrots, a robust burgundy wine and great company!

Serves 6-8 people