Classic Beef Bourguignon with Red Wine and Mushrooms

Pat the beef dry with paper towels. Season with Pluck Original Superfood Seasoning, salt, and freshly ground black pepper.

Heat 1–2 tablespoons of olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides
until nicely browned. Avoid overcrowding the pot so the meat browns rather thansteams. Transfer the beef to a plate and set aside.

Reduce the heat to medium. Add the onion, celery, andcarrots to the same pot. Cook for 5–7 minutes, stirring occasionally, until thevegetables begin to soften. Add a little more olive oil if needed.

Stir in the tomato sauce or tomato paste and cook for 1–2minutes to deepen the flavor.

Pour in the Cabernet Franc, scraping the bottom of the potwith a wooden spoon to release the browned bits. Simmer for 3–5 minutes.

Pour in the beef stock, then add the fresh thyme, freshoregano, and bay leaf. Return the browned beef and any accumulated juices to thepot. The liquid should come close to covering the meat. Bring to a gentle simmer.

Cover the pot and transfer it to a preheated 325°F oven. Cook for21⁄2–3 hours, or until the beef is fork-tender. Alternatively, simmer gently on thestovetop with the lid slightly ajar, stirring occasionally. Add a little extra beef stock ifthe liquid reduces too much.

During the final 20 minutes of braising, heat the remaining olive oil in a separate skillet over medium-high heat. Add the mushrooms and sauté for 6–10 minutes, stirring occasionally, until golden brown and their excess moisture has evaporated.

Remove the Dutch oven from the oven. Discard the bay leaf andherb stems, if desired. Stir the sautéed mushrooms into the beef stew and simmeruncovered for another 5–10 minutes to allow the flavors to meld. Taste and adjustthe seasoning with additional salt and black pepper, if needed.

Ladle the Beef Bourguignon into bowls and garnish with freshthyme or oregano, if desired. Serve warm with mashed potatoes, crusty sourdoughbread, or roasted vegetables.

• Choose chuck roast for tenderness. Its marbling and connective tissue breakdown during slow cooking, creating succulent, flavorful beef.
• Brown the beef in batches. A deep brown crust adds rich flavor to the finished sauce.
• Use a dry red wine. Cabernet Franc works beautifully, adding fruity and earthy notes. Choose a wine you enjoy drinking.
• Sauté the mushrooms separately. This helps them develop a golden-brown color and concentrated flavor before being added to the stew.
• Taste before adding more salt. Pluck Original Superfood Seasoning contributes savory flavor, and your beef stock may also contain salt.
• Make it ahead. The flavors often become even better the next day, making this an excellent make-ahead dinner.

• Refrigerator: Store leftovers in an airtight container for 3–4 days.
• Freezer: Freeze in airtight, freezer-safe containers for up to 3 months.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef stock if the sauce has thickened too much.
• Serving Suggestions: Serve this hearty stew with creamy mashed potatoes, roasted root vegetables, butterednoodles, or crusty sourdough bread to soak up the rich Cabernet Franc sauce.