Eosinophilic Esophagitis Friendly Braised Beef Bourguignon with Pomegranate & Herbs
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Learn more →Ingredients
6 servings
For the braise
- 2 ½ lb beef chuck roast, cut into 2-inch cubes
- 1 tsp fine sea salt
- ½ tsp black pepper
- 3 tbsp extra virgin olive oil, divided
- 6 oz cremini mushrooms, quartered
- 3 medium carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup 100% pomegranate juice (unsweetened)
- 2 cups beef bone broth
- 1 tbsp balsamic vinegar
- 3 sprigs fresh thyme
- 2 bay leaves
For the pearl onions
- 1 lb pearl onions, peeled (fresh or frozen)
- 1 tbsp extra virgin olive oil
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes thoroughly dry with paper towels, then season all over with 1 tsp salt and ½ tsp black pepper.
- 2
Heat 2 tbsp olive oil in a large (6-quart) Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the second batch, adding a splash more oil if the pan looks dry.
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