Rustic Elegance Meets Farm-to-Table: Beef Bourguignon with Vermeat's Porterhouse Cut

Hello, culinary connoisseurs and farm-to-table devotees! This week, we're going on a flavorful journey to the rolling hills of France, sharing our delectable Beef Bourguignon recipe, featuring Vermeat's succulent Porterhouse cut. Renowned for its slow-cooked tenderness and exceptional taste, this French classic is perfect for any special occasion or cozy dinner at home, complete with a side of potatoes or crusty baguette.

I've always admired the timeless sophistication and rich flavors of Beef Bourguignon. Utilizing Vermeat's sustainably farmed, grass-fed Porterhouse cut takes this dish to new heights, offering both a delightful taste and an impressive nutrient profile. The key is owning the balance of this rich, comforting stew's complex and delicate flavors, with the Porterhouse cut acting as the perfect foundation.

Originating in the Burgundy region of France, Beef Bourguignon boasts a storied past anchored by its celebration of local produce and time-tested techniques. By incorporating Vermeat's Vermont-raised Porterhouse cut, we're putting a farm-to-table twist on this elegant classic, marrying the French culinary tradition with our commitment to sustainable agriculture and the freshest possible ingredients.

Here's why Vermeat's grass-fed Porterhouse cut shines in our Beef Bourguignon:

1. Nutrition: Rich in essential nutrients like protein, vitamins, and minerals, Vermeat's Porterhouse cut also provides valuable Omega-3 fatty acids from its grass-fed diet, making it an indulgent choice that brings the benefits of conscious eating to your table.
2. Flavor: Known for its tender marbling and superb taste, Vermeat's Porterhouse cut elevates the flavors of Beef Bourguignon, complementing the slow-cooked vegetables and aromatic wine-infused sauce.
3. Sustainability: With grass-fed, farm-to-table beef at the heart of our recipe, we're reaffirming our dedication to sustainable, transparent agriculture and showcasing the finest Vermont has to offer.

Are you eager to create a sumptuous Beef Bourguignon, featuring the unparalleled taste of Vermeat's grass-fed Porterhouse cut? Gather your ingredients, follow the recipe below, and let's embark on a gastronomic adventure that pairs the essence of rustic elegance with the modern farm-to-table movement. Happy cooking and bon appétit!

Ingredients:

• 1 1/2 lbs Vermeat grass-fed Porterhouse cut, cut into 1-inch cubes
• 4 oz thick-cut bacon, diced
• 2 tbsp grass-fed butter or organic olive oil, divided
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups good-quality red wine
• 1 1/2 cups low-carb beef broth or stock
• 1 tbsp tomato paste
• 2 fresh thyme sprigs
• 1 bay leaf
• 1 lb fresh pearl onions, peeled and blanched for 1 minute
• 1 lb cremini or white button mushrooms, quartered
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the bacon: In a large cast-iron skillet or non-PTFE cookware over medium heat, cook the diced bacon until crispy. Remove bacon with a slotted spoon and transfer it to a plate, reserving the rendered fat in the skillet.
2. Brown the Porterhouse cut: Heat the reserved bacon fat in the skillet over medium-high heat. Season the Porterhouse cubes with salt and black pepper, then add them to the skillet in batches, browning on all sides. Transfer the browned beef to the plate with the cooked bacon.
3. Sauté onions and garlic: In the same skillet, add 1 tbsp of grass-fed butter or organic olive oil, if needed. Reduce heat to medium, then sauté the chopped onion until softened and slightly caramelized, about 5-6 minutes. Stir in the minced garlic and cook for an additional 1 minute.
4. Deglaze the skillet: Slowly pour the red wine into the skillet, scraping up any browned bits with a wooden spoon. Bring the wine to a boil, then let it simmer for a couple of minutes before adding the beef broth and tomato paste. Stir until the tomato paste is well incorporated.
5. Add flavor components: Return the cooked bacon and Porterhouse cubes to the skillet. Add the thyme sprigs and bay leaf, giving the mixture a gentle stir to combine all the ingredients.
6. Cook the Beef Bourguignon: Cover the skillet and let it simmer on low heat for 2 hours, until the beef is fork-tender.
7. Prepare mushrooms and pearl onions: In a separate skillet, melt the remaining 1 tbsp of grass-fed butter or organic olive oil over medium-high heat. Add the quartered mushrooms and cook until they release their moisture and become tender, about 6-8 minutes. Then, add the pearl onions and cook for another 5 minutes, until onions are tender and glazed.
8. Add mushrooms and pearl onions: Stir the cooked mushrooms and pearl onions into the Beef Bourguignon, allowing them to warm through and absorb the flavors from the sauce.
9. Adjust seasoning: Taste the stew and adjust the salt and black pepper as needed.
10. Serve and garnish: Ladle your Beef Bourguignon into serving bowls or plates, and sprinkle each portion with freshly chopped parsley. Serve alongside roasted potatoes or sliced baguette to soak up the rich, flavorful sauce, and relish in the exquisite fusion of French culinary tradition and Vermont farm-to-table values, all in one stunning dish.

Dive into the timeless taste and comfort of our Beef Bourguignon, celebrating the exquisite quality of Vermeat's grass-fed Porterhouse cut. Follow these straightforward, step-by-step instructions to craft a dish that's as flavorful and nourishing as it is elegant and refined. Revel in the fusion of rustic European cookery and modern, farm-to-table sensibilities, while enjoying each mouthwatering bite. Bon appétit and happy cooking!