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Beef Burgundy & Whipped Potatoes

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by Kevin Meehan

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Chef 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.

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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

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Based on 508 reviews

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Chemene Granger · 02/02/25

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