Tender, fall-apart chunks of beef are slowly simmered in a hearty red wine marinade, along with carrots, mushrooms, and bacon. Layered over roasted fingerling potatoes and finished with a touch of parsley, this timeless French stew is both comforting and quietly indulgent.
Nutritional facts
Protein
65g
Carbs
56g
Calories
870
Fat
43g
Ingredients
Bacon, All Purpose Flour, Butter, Extra Virgin Olive Oil, Carrots, Celery, Beef Base, Black Pepper, Tomato Paste, Garlic, Onion, Red Wine, Kosher Salt, Beef Chuck, Grapeseed Oil, Buttom Mushroom, Thyme, Mixed Fingerling Potatoes, Italian Parsley
Reviews
4.3
Based on 614 reviews
With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael’s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.
As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways. Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer’s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.
Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season’s peak ingredients, transform classics into something new, and introduce dishes that people don’t even know they love yet.
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