Chef Chris' Beef Bourguignon
We love any excuse to eat buttery egg noodles, so why not hook ‘em up with a savory French classic? Chef Chris’ “Beef B” is loaded with a half-pound of deliciously marbled beef chuck that’s been hand-diced, seared, then slow-cooked with freshly diced veggies, mushrooms, tomatoes, red wine and herbs. That beef is braised for hours until perfectly tender and then finished with a touch of butter (the French way!) This is beef stew 2.0. Chef Chris highly recommends heating this meal in the microwave
Nutritional facts
Protein
53g
Carbs
29g
Calories
660
Fat
35g
Ingredients
2% Or Less Water, Bacon, Bay Leaf, Beef Base, Beef Chuck, Beef Fat, Canned Tomatoes, Carrots, Celery, Corn Oil, Egg Noodles, Eggs, Extra Virgin Olive Oil, Frozen Pearl Onions, Ground Black Pepper, Italian Parsley, Kosher Salt, Lactic Acid, Mirepoix, Mushrooms, Natural Flavors, Onions, Pasteurised Cream, Potato Starch, Red Wine, Roasted Beef And Beef Stock, Rosemary, Salt, Sugar, Sunflower Oil, Thyme, Tomato Juice, Tomato Paste, Unsalted Butter, Water, Wheat Flour, Yeast Extract
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About Chris Ratel
Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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