Peppercorn Beef Bourguignon

Peppercorn Beef Bourguignon



COOK TIME: 3 Hrs 15 Min

TOTAL TIME: 3 Hrs 30 Min

  • 1 (1 ½-2 lbs.) vacuum pack Crafted Creations Peppercorn Beef Half Tri-Tip, diced
  • 2 cups quartered broiler onions
  • 3 cups quartered mushrooms
  • 2 cups sliced carrots
  • 1 ½ cups red wine
  • 1 dry bay leaf
  • 1 tablespoon fresh chopped thyme
  • 2 cups beef broth or stock
  • 1 tablespoon tomato paste

Try the succulence of this traditional beef stew with Peppercorn Beef Half Tri-Tip braised in a Dutch oven then finished in a red wine beef stock with fresh garlic, pearl onions, mushrooms and fresh herbs of thyme and bay leaf.

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  1. Preheat oven at 325°F.
  2. In a large sauce pot, spray non-stick cooking spray and sear tri tip on medium heat for 8-10 minutes on all sides. Stir in onions, mushrooms and carrots and heat for an additional 5 minutes. Pour in the wine, scraping the base of the pot for small bits of meat. Stir in remaining ingredients, cover and place in oven for 3 hours.

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