Beef Bourguignon

Prep Time 110-140 min. | Medium
Thaw in refrigerator.

1. Remove steaks from packaging, pat dry, and cut into 1-2 inch cubes. Add 1/4 tsp. kosher salt and cubed steaks to flour mixture, then shake to coat all sides.
2. Preheat large pot on med. high heat. Add 1 Tbsp. olive oil to pot and allow to get hot. Add floured steak cubes to the pan, in one layer, and sear on each side for 3-5 min. until a golden-brown crust forms. Remove from pot and keep warm.
3. Add mushroom mixture to the pot and cook for 7-10 min. Stir in the red wine mixture along with 1 cup of water to deglaze the pan. Add steak cubes back to pot and bring to a boil.
4. Reduce heat and simmer, covered, for 1 1/2-2 hrs. 5.Let rest for 5 min. before removing bay leaf and serving.

Prep Time 110-140 min. | Large
Thaw in refrigerator.

1. Remove steaks from packaging, pat dry, and cut into 1-2 inch cubes. Add 1/2 tsp. kosher salt and cubed steaks to flour mixture, then shake to coat all sides.
2. Preheat large pot on med. high heat. Add 2 Tbsp. olive oil to pot and allow to get hot. Add floured steak cubes to the pan, in one layer, and sear on each side for 3-5 min. until a golden-brown crust forms. Remove from pot and keep warm.
3. Add mushroom mixture to the pot and cook for 7-10 min. Stir in the red wine mixture along with 2 cups of water to deglaze the pan. Add steak cubes back to pot and bring to a boil.
4. Reduce heat and simmer, covered, for 1 1/2 – 2 hrs.
5. Let rest for 5 min. before removing bay leaves and serving.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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