Fullblood Wagyu Chuck Tender Beef Bourguignon. Bring a Dutch oven or oven-safe pot over medium-high heat. Place the beef cubes in flour, and shake off the excess. Bring a Dutch oven or oven-safe pot over medium-high heat.

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Bring a Dutch oven or oven-safe pot over medium-high heat. Place the beef cubes in flour, and shake off the excess. Bring a Dutch oven or oven-safe pot over medium-high heat.

To begin with this recipe, we must prepare a few components. You can have fullblood wagyu chuck tender beef bourguignon using 19 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Fullblood Wagyu Chuck Tender Beef Bourguignon:

1. Get 2 LB of Double 8 Cattle Company Fullblood Wagyu Chuck Mock Tender.
2. Take 1/2 LB of Applewood Smoked Bacon.
3. It’s 1/2 LB of Cremini Mushroom.
4. Take 1 LB of Carrots (sliced on bias 1/2 inch).
5. Prepare 1 LB of Peeled Pearl Onions.
6. It’s 1 TBSP of Garlic (minced).
7. Take 1 TSP of Thyme (minced).
8. Prepare 1 TSP of Rosemary (minced).
9. Take 2 TBSP of Tomato Paste.
10. You need 1/4 CUP of Cognac or Brandy.
11. You need 2 CUP of Red Wine.
12. Prepare 2 CUP of Beef Stock.
13. Prepare 1 of Bay Leaf.
14. Make ready 2 TBSP of Olive Oil.
15. Take 2 TBSP of Flour (plus more for dusting).
16. Take 2 TBSP of Butter.
17. Prepare of Kosher Salt & Freshly Ground Black Pepper (to season).
18. Get of Sliced Bread.
19. Get of Fresh Herbs (to garnish).

Serve the tender, melt-in-your-mouth meat over sliced bread, mashed potatoes, or noodles for a delicious, palate-pleasing dish! Tender and well marbled, the top sirloin comes from the loin section in the hindquarter. The top sirloin is a leaner cut of beef having exceptional flavor and an abundance of marbling. Excellent on the grill, broiled or skillet.

Steps to make Fullblood Wagyu Chuck Tender Beef Bourguignon:

1. PREPARING THE BEEF BOURGUIGNON Preheat your oven to 250°F.Bring a Dutch oven or oven-safe pot over medium-high heat. Add 2 tablespoons of olive oil.Dice the Fullblood Wagyu chuck mock tender into 1 inch cubes, and season with kosher salt and freshly ground black pepper. Place the beef cubes in flour, and shake of the excess. Then, place them in the pot, and brown all sides. Remove the beef from the pot. Add the bacon, and cook until crispy. Then add the onions, garlic, mushrooms, and carrots..
2. Cook for 3 minutes until caramelized. Add the thyme and rosemary, and cook for 1 minute. Then, add the tomato paste, and cook for an additional 2 minutes. Deglaze with cognac or brandy, and cook for 3 minutes or until almost all the alcohol has cooked off. Add the red wine, and cook down until you have a syrupy consistency. Then, add the browned Fullblood Wagyu chuck mock tender cubes, beef stock, and bay leaf. Bring to a simmer..
3. Then, cover with a oven-safe lid or aluminum foil.Place in a preheated oven at 250°F, and cook for 1 and half hours. Remove the pot from the oven, and place it on the stove over medium heat. Skim off the excess oil that has risen to the top. Create a roux (flour and fat cooked together to thicken sauces) by melting the 2 tablespoons of butter and adding 2 table-spoons of flour. Cook for 2 minutes. When the beef bourguignon pot has come to a simmer, add the roux and cook until thickened..
4. FINAL STEPS Place sliced bread, mashed potatoes, or noodles (choose one of the three options) on a plate.Top with the Fullblood Wagyu chuck mock tender beef bourguignon.Garnish with fresh herbs.Serve, and enjoy!.

Decadence like no other beef—Full blood Wagyu; when you have an appreciation for the finer things. Add this chuck roast to your family menu for a real treat. Slow cooked it is tender and succulent. As a stew it is warm and satisfying. Prepared as steaks it is bold and hearty.

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