Beef bourgeon

• 2 ¼ pound of stew meat
• 2 yellow onions, peeled and cut into 1-inch pieces
• 1 cup of baby carrots, each carrot cut into 3’s
• 2 shallots, peeled and cut into 1” pieces
• 1 tablespoon of paprika
• 4 tablespoons butter
• 2 tablespoon of olive oil
• 1-tablespoon butter
• 1-tablespoon of salt
• 6 tablespoons of tomato paste
• 1-cup of Cabernet
• 3 cups of water
• 1 tablespoon of bouillon

Directions

Dry your meat with a paper towel.

In a large pot heat on high with olive oil and once the oil is hot sear the meat on all sides (this should take about 10 minutes)

Add paprika, salt and pepper once the meat has begun to brown.

When the meat has browned remove the meat from the pot and set it aside.

Add the olive oil and butter to the pot.

Once the butter and oil are warm add the vegetables to the pot and remove the fond from the bottom and the sides using a rubber spatula and the vegetables.

Cook the vegetables for 10 more minutes until they are aromatic, glossy and starting to turn brown.

Next add the tomato paste to the vegetables and cook for another 5 to 7 minutes.

When the tomato paste has cooked to a darker more brownish hue turn the fire off and add the cabernet to the pot.

Return the fire to a low heat and cook out the alcohol.

Add the meat, water and bouillon (you can also substitute stock or broth the flavor might not be as strong) to the pot.

Bring everything to a boil and then turn down the heat to a low, low simmer or add it to a slow cooker.

Cook for 3 and a half to 4 hours.

Season everything with salt and pepper.

Serve with crusty bread, pasta or potatoes.