by Kevin Meehan
View ProfileChef Kevin’s take on this hearty French bistro classic provides a perfect lesson in culinary craftsmanship, illustrating how simple ingredients cooked with care become greater than the sum of their parts. First, the beef: Chef Kevin carefully sears each cube of chuck to lock in flavor, then braises them low and slow with onions, carrots, and aromatic herbs in a rich red wine and beef stock sauce until they’re fork-tender. He ladles that succulent combination over a bed of fluffy, buttery whipped Yukon Gold potatoes and serves it alongside crispy roasted Brussels sprouts, all garnished with a sprinkling of fresh chives. The combination manages to be comforting, indulgent, and elegant all at the same time. Add a warm, crusty baguette and your kitchen table just got transported to Paris for the night.
Nutritional facts
Protein
43g
Carbs
66g
Calories
870
Fat
51g
Ingredients
Cubed BeefBeef StockChivesButterFish SauceCarrotsCeleryGarlic PowderBlack PepperGum, XanthanHoneyBrussel SproutsHeavy CreamOnionRed WineKosher SaltBalsamic VinegarYukon PotatoesGrapeseed OilThymeCanola OilWhole Milk
Reviews
4.1
Based on 508 reviews