Wagyu Beef Bourguignon Recipe

Ingredients:

• 2 lbs Wagyu beef, cut into 1.5-inch cubes
• 4 slices bacon, diced
• 2 cups red wine (Burgundy recommended)
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 bouquet garni (thyme, bay leaf, parsley)
• 1 lb pearl onions, peeled
• 8 oz mushrooms, quartered
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Cook the Bacon:
   In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
2. Sear the Wagyu Beef:
   Season the Wagyu cubes with salt and pepper. In the same pot, sear the beef in the bacon drippings until browned on all sides. Remove and set aside.
3. Sauté the Vegetables:
   Add olive oil if necessary. Sauté the chopped onion and carrots until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
4. Combine and Simmer:
   Return the Wagyu and bacon to the pot. Stir in the tomato paste, then pour in the red wine and beef broth. Add the bouquet garni and bring to a simmer.
5. Slow Cook:
   Cover and cook on low heat for about 2 hours, or until the beef is tender.
6. Add Onions and Mushrooms:
   After 2 hours, add the pearl onions and mushrooms. Cook for an additional 30 minutes until the vegetables are tender.
7. Serve:
   Discard the bouquet garni. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

Summary: