French Fruit Tart

French Fruit Tart Recipe 

You’ve seen this artfully arranged treat in display cases before, but have you ever dreamed of making it yourself? Make your fantasy a reality with our easy-to-follow recipe, and marvel at your culinary achievement. This French classic comes with fresh fruit beautifully arranged atop rich vanilla pastry cream, supported by a buttery crust. With a little time management and good faith, you too can enjoy a scrumptious slice of homemade French fruit tart. 

Ingredients for the pastry cream:

1 ½ cups whole milk

½ cup heavy cream

½ cup of sugar (divided)

¼ tsp salt (omit if using salted butter)

3 tbsp cornstarch

5 egg yolks

4 tbsp cold butter

1 ½ tsp vanilla extract or paste

Ingredients for the crust:

1 egg yolk

1 tbsp heavy cream

½ tsp vanilla 

1 ¼ cup all-purpose flour

⅔ cup powdered sugar

¼ tsp salt (omit if using salted butter)

8 tbsp cold butter

Ingredients for the topping:

1 quart strawberries

1 cup blueberries

1 can mandarin segments

¼ cup honey

2 tbsp warm water


Begin by making the pastry cream.

First, separate your egg yolks from your egg whites. I recommend doing this by having a large

bowl and a smaller bowl at the ready to separate your eggs. Break your eggs very gently, so as

to not pierce the yolk. After it’s broken, hold the egg over your larger bowl and pour it into your

hand very gingerly. Allow the egg whites to fall from the spaces between your fingers and down

into the larger bowl. Pass the egg yolk between your hands very gently until all the white has

fallen into the small bowl. Then gently set the remaining yolk into your smaller bowl. Repeat this

process for all 5 eggs. You can set the egg whites aside and use them for something else later,

but you will not need them for this recipe. 

Add your cornstarch, salt, and ¼ cup sugar to your egg yolks. Whisk it well, until it’s light and

creamy, then set aside. 


Next, combine your milk, cream, and ¼ cup of sugar in a large saucepan over medium-high

heat. Stir it occasionally and bring it to a simmer. Make sure you check on it frequently and stir

to keep it from burning. 

Once it begins to simmer, scoop out one cup of the hot milk mixture and slowly add it to the egg

mixture, whisking constantly. This will temper your eggs, so they won’t curdle.

Add the tempered egg mixture to the hot milk slowly, whisking constantly. Once fully

incorporated, reduce the heat until the cream is thick.

You’ll know the pastry cream is ready when it bubbles up in thick, loud bubbles as it’s cooking.

When it reaches that stage, remove it from the heat and add your butter and vanilla extract. 

Transfer it to a bowl and allow it to cool in the refrigerator for 3 hours. If you have cling wrap,

that is best to keep it from forming a skin on top. If you don’t have cling wrap, check on it every

half hour or so and give it a stir to keep a film from forming.

While your pastry cream cools, you can begin making your crust. 

Separate another egg yolk from the egg white using the previous method. Add the egg yolk to a

small mixing bowl. 

Whisk your egg yolk together with your tablespoon of heavy cream and vanilla extract. Set


In another large mixing bowl, add your flour and salt. Cut your cold butter into chunks and add it

as well. 

Cut the butter into the flour using a pastry cutter, a fork, or your own hands if you’re not too

warm. You want to keep the butter cold while you cut them together, and it can take up to 10

minutes to combine them. You’ll know when the dough is ready once it’s reached the texture of

damp sand. 

Once the dough is ready, add your liquid ingredients in and mix until just combined.

Press the dough into a tight disk and wrap it well. Put it in the refrigerator for 1 hour. 

After an hour has passed, place it on the counter for 10 minutes or so to help it unthaw a bit. 

Roll it out on a floured surface, creating a sheet a little bigger than your tart pan. 

Plop it in your tart pan and press it firmly into all sides and grooves, making sure it keeps a fairly

even thickness throughout. 

Once the dough is in your tart pan, set it in the freezer for 30 minutes. 

After you put the tart dough in the freezer, set your oven to 350°F.


When the 30 minutes passes and your oven is ready, pull your tart out of the freezer and cover

with a sheet of aluminum foil. This will keep it from getting too brown or burnt in the oven. 

Bake your tart for 30 minutes covered, rotating it at the 15-minute mark. Then remove the foil

and bake for another 5 to 10 minutes, until golden brown on the edges. 

Once it’s done baking, remove it from the oven and allow it to cool completely before you begin

filling it.

While you’re waiting for it to cool, you can prepare your fruits and the glaze. 

Wash and dry your blueberries and strawberries. Pick out any that aren’t fit for your tart. Set the

blueberries aside. 

 Cut up your strawberries as desired and set them aside.

Open your can of mandarins and drain off the juice. Set aside. 

In a jar, add your honey and hot water. Shake vigorously to combine. Set aside. 

When your tart has cooled, scoop in your pastry cream and spread it in an even layer. 

Arrange your fruit on top as desired. 

Brush every fruit with your honey glaze. This will preserve the fruit and keep it from browning

too quickly. 

Serve and enjoy!

Baba Ganoush

Baba Ganoush Recipe

Bring your favorite middle-eastern takeout side into your own kitchen with this cream and savory baba ganoush recipe. Our version uses baked eggplant, but feel free to fire up your grill for extra smokey flavor. Enjoy it with fresh pita bread, on a gyro, or anything else you’d like.


2 medium eggplants

¼ cup tahini

1 clove garlic

1 lemon

¾ tsp red pepper

Salt to taste

Extra virgin olive oil to taste


Set your oven to 425 F°

Prepare a baking sheet with parchment paper and set aside.

Wash and dry your eggplant.

Cut off the top of the eggplants, then cut them lengthwise through the center. 

Spread a layer of olive oil your parchment paper, and lightly brush your eggplants with it on all


Place the eggplant flesh-side down in your pan and roast for 50 minutes. 

When your eggplant is done roasting, remove it from the oven and allow it to cool.

Once cooled, scrape out the flesh and put it in a bowl. 

Transfer the cooked eggplant to a sieve or cheesecloth and squeeze out the excess liquid. This

will keep your baba ganoush from being watery. It’s ok if you don’t get it dry, just keep straining

until it’s difficult to get any more water out.

Add the strained eggplant to a bowl and set aside. 

Mince your garlic if you’re not using pre-minced, and squeeze your lemon. 

Add your tahini, lemon juice, red pepper flakes, salt, and minced garlic to the eggplant. Mash it

together with a fork until well combined. Taste and adjust seasonings as desired. 

Serve with pita or naan, as a topping on a gyro, or anything else you fancy it on and enjoy!

Strawberry Almond Danish

Strawberry Almond Danish Recipe

Bring the pâtisserie into your kitchen this spring with this delightfully decadent danish recipe. Sweet and tart strawberries blend beautifully with smooth almond cream, all wrapped up in a flakey puff pastry shell. Better yet, we have both gluten-free and regular puff pastry in our frozen section. We tested them both, and we can confirm they’ll be delicious whichever way you make them. 


2 sheets frozen puff pastry

1 ½ cups sliced almonds

10-12 strawberries

1 jar strawberry preserves

¼ cup powdered sugar

1 batch frangipane (see below)

Ingredients for the frangipane:

6 tbsp butter (room temperature)

½ cup sugar

1 cup almond flour

¼ cup flour (gluten free or wheat)

1 large egg

2 tbsp almond extract

¼ tsp salt (omit if using salted butter)


The night before you want to make your danishes, read the instructions on your frozen puff pastry. Some require you to unthaw for several hours, so it’s best to start thawing overnight in the refrigerator if needed. Follow the instructions on your puff pastry so you’ll be ready to bake the next day. 

When you’re ready to make your danishes, start with preparing the frangipane. 

Add your room temperature butter to a large mixing bowl and cream it until smooth with a hand mixer.

Pour in your sugar and salt and cream together until combined. 

Once combined, add your egg and almond extract. Beat everything well with the hand mixer until smooth. 

Fold in the flours until just combined. Set aside. 

Set your oven to 350 F° and allow it to preheat while you assemble your danishes. 

Take your puff pastry sheets and roll them out with a rolling pin. Don’t roll them too thin- just enough to get the sheet a little longer and less scrunched up.

Cut the sheets into squares of equal size. I made 9 squares out of one sheet, which made suitably sized danishes once baked. 

Line two to three baking sheets with parchment paper and lay your pastries on them. Don’t crowd them too much, as they’ll puff up a little bit in the oven. 

You can now assemble your danishes. 

Plop a generous dollop of frangipane in the center of each pastry sheet. Spread it out a little bit with a spoon so it’s flat, but don’t spread it all the way to the edge. Dig the spoon into the center of the frangipane, lightly, to make a little well in each one. 

Next, add a spoonful of strawberry preserves into the well you created earlier. It’s ok to add so much that it spills out a little bit, just not so much that it’s overflowing. 

Finally, sprinkle some of your sliced almonds on top of everything. It’s ok to be a little conservative with them at first, then go back and add more one you’ve gotten to every pastry. 

Bake your danishes for 17-20 minutes and watch that the tops don’t get too brown. 

While they’re baking, slice up your strawberries into thin slices and set them aside. 

Once ready, set your danishes on a cooling rack for a few minutes.

After they’ve cooled down a bit, top them with your sliced strawberries and sift powdered sugar on top.

Serve and enjoy immediately, or save for later by putting them in an airtight container. 

Slow Cooker Carolina Pork BBQ

Slow Cooker Carolina Pork BBQ Recipe

Craving a good summer barbecue, but it’s still a little too chilly in the early spring? This slow cooker pork barbecue really hits the spot for me- no charcoal required. Set it and forget it while you work on making all the tasty fixings. Tangy, rich, and flavorful, this recipe will have you out of the summer blues in no time. 


5 lbs. bone-in pork shoulder or pork spare ribs

3 tbsp salt

2 tbsp black pepper

1 ½ tbsp paprika

2 cups apple cider vinegar

2 tbsp brown sugar

1 tbsp red pepper flakes

1 onion

Water to fill 


Thinly slice and chop your onion. Add it to your slow cooker. 

Roughly chop your pork if needed to fit in your slow cooker. You want it to lay flat in the pot so it can be fully covered by the vinegar and seasonings. 

Add your brown sugar, salt, paprika, red pepper flakes, black pepper to your apple cider vinegar and stir until mostly combined. Pour it into the slow cooker. 

Fill the pot with just enough water to cover the pork. It’s ok if the top of it sticks out, but you want it to be almost completely submerged. 

Set the crock pot on low for 12 hours overnight, or first thing in the morning on high for 8 hours. 

Flip the pork over after 4-6 hours if the top looks a little dry. 

Once it’s done cooking, remove the pork from the pot and shred it. You can discard any bones or gristle that didn’t cook down while you do this. 

Keep about 1 cup of the liquid from the slow cooker and set it aside. You can drain the rest. To avoid pouring the pork fat down your drain, I recommend pouring the discarded liquid into a cup and setting it in the refrigerator. Once it’s cooled, the fat will solidify and you can throw it in your garbage, then pour the rest down the drain.

Put your shredded pork into a serving dish with the saved liquid. 

Serve immediately and enjoy on your favorite sandwich buns with sides of your choice. 

Lemon & Herb Pasta Salad

Lemon & Herb Pasta Salad Recipe

With Spring on the Horizon, You Might Be Craving Something Fresh & Bright…

Look no further than this tangy and herby pasta salad recipe. Pack it in your picnic basket or enjoy it after a day of spring cleaning. Either way, it’s sure to hit the spot. 

Ingredients for Pasta Salad & Dressing:

1 16oz bag fusilli pasta

1 cup frozen peas

4 large stalks celery (equal to 2 cups cut)

½ red onion

1 cup mayonnaise (you can use vegan mayo to make this recipe 100% vegan)

Juice from 2 lemons

3 tbsp fresh cut parsley

2 tbsp fresh dill 

2 tsp salt (or to taste)

2 cloves minced garlic

½ tsp ground black pepper (or to taste)

1 tsp lemon zest

Pasta Salad Assembly Instructions:

Some hours before you make your pasta salad, remove your frozen peas from the refrigerator to thaw. Drain away any excess water before you begin. 

Bring a large pot of water to a boil and cook your fusilli pasta according to the package instructions. 

While your noodles are cooking, cut your vegetables. 

Dice your celery and red onion. Toss in a large mixing bowl and set aside. 

Add your thawed peas to the bowl as well. 

Mince your garlic cloves if you’re not using pre-minced and add them to the bowl. 

Finely chop your parsley and dill. Add them to the bowl. 

Squeeze the juice from 2 lemons into your mixing bowl with the other ingredients. 

Zest one lemon’s worth of zest into the bowl. Toss your salt and pepper in as well. 

Add your mayonnaise into the bowl and stir until everything is well combined. Tast and adjust seasonings as needed. 

Your pasta should be done cooking by now, or sometime before you’ve finished prepping your vegetables and herbs. Remove it from heat and drain off the excess liquid. 

Add your pasta to the mixing bowl and mix well until everything is combined and the pasta is coated in mayonnaise. 

Allow it to cool in the refrigerator for at least 3 hours. 

Serve and enjoy. Keeps for up to a week if covered in the refrigerator. 


Gluten Free Banana Pudding

Beloved by many, banana pudding is a delightfully rich and creamy dessert with a fruity bite and a vanilla wafer crunch.

Thanks to the wonderful innovations that gluten-free baking companies have brought us, we present to you a gluten-free version of this classic dessert; and it’s just as delicious as the original. Enjoy it with friends and watch it disappear before your very eyes. 


3 cups milk (whole is best, but use whatever you prefer)

1 cup sugar

1 ½ Tbsp cornstarch

¼ tsp salt

3 eggs, room temperature

1 tsp vanilla extract

1 tbsp unsalted butter

1 box Kinnikinnick™ vanilla wafer cookies

3 ripe bananas 

For the topping:

1 ½ cups heavy whipping cream 

1 tbsp sugar

½ tbsp cornstarch

8 reserved vanilla wafers


On your stovetop, create a double boiler. You can do this by using a large pot and a heat-safe bowl that fits on top of the pot without falling inside of it. For the amount of banana pudding this recipe makes, I recommend using a soup pot and a very large heat-safe mixing bowl. Simply fill the pot with water, filled low enough that it wouldn’t touch the bowl. Bring the water to a boil and set the bowl on top to begin. 

Leave your water boiling on medium-high heat. 

Add your milk, sugar, salt, and cornstarch to your bowl. Whisk well to combine. 

While the pudding is heating up, prepare your eggs. Crack them into a bowl and whisk them well, until scrambled completely. 

Add about a tablespoon of egg to the pudding mixture. Whisk until it’s completely combined and you no longer see streaks of egg. Repeat this process until you’ve run out of eggs, adding a little bit more egg each time.

Stir frequently while you assemble your other ingredients. You know your pudding is ready when it becomes thick and resists the whisk slightly, but still stirs. It will create small “ribbons” when whisked, but should not be so thick that it’s difficult to whisk. This will take about 10 -15 minutes. 

You can use any kind of dish that holds up to 2 quarts of food to assemble your banana pudding. I recommend a 11 inch by 7-inch pan, since the length of the pan will allow you to spread out the ingredients in an even layer. 

First, set down a layer of vanilla wafers on the bottom of your pan. Make sure you set about 8 cookies for your topping. 

Next, peel your bananas and cut them into thin slices. Arrange them in an even layer on top of your vanilla wafers. 

Your pudding should be thick and ready by this time. 

Remove the pudding from the double boiler and whisk in your vanilla and butter. Whisk until everything is well combined. 

Pour your pudding into your prepared pan in an even layer, covering all the ingredients well. Feel free to go over it with a spatula to smooth it out. 

Set the pan in the refrigerator for at least 3 hours to allow everything to cool and set.

Before serving, make whipped cream to go on top. Add your heavy cream to a mixing bowl along with the sugar and cornstarch. Whip with a hand mixer until stiff peaks form.

Spread the whipped cream in an even layer on top of the pudding. 

Crush your reserved vanilla wafers and sprinkle them on top.

Serve immediately and enjoy this banana pudding with good company. 

Vegan Tres Leches Cake

Vegan Tres Leches Cake

Craving tres leches cake, but you’re vegan or dairy free? We gave this classic dessert a vegan makeover just for you! It’s rich and creamy, with a moist yellow cake and a pop of fresh strawberries on top. Serve yourself a slice or enjoy it straight out of the pan; it’s just that good. 

Ingredients for the cake:

1 ¾ cups cake flour or all-purpose flour

1 cup sugar

1 tsp baking soda

½ tsp salt

1 cup canned coconut milk (full fat, unsweetened)

2 tsp vanilla extract

⅓ cup neutral oil (ex: canola)

1 tbsp vinegar (apple cider vinegar or distilled white vinegar)


Ingredients for the cake soak:

¼ cup canned coconut milk (full fat, unsweetened)

1 can evaporated coconut milk (12.2 oz)

1.can sweetened condensed coconut milk (11.25 oz)


For decoration:

1 cup coconut cream

1 tbsp sugar




Preheat your oven to 350°F.

Prepare a 9in x 13in baking dish with vegan butter or by spraying it with a vegan non-stick spray. Set aside.

In a large mixing bowl, add your sugar, baking soda, salt and flour. Whisk together until well combined. 

Before you go any further, make sure your canned coconut milk hasn’t separated. If it has, you can shake it vigorously until the cream re-combines or heat it on the stovetop. If you use the stovetop, make sure it’s cooled to room temperature before you add it to the dry ingredients. Additionally, you won’t use all of the coconut milk in the cake. After you’ve made the cake soak, you can put what’s left over in a sealed container to use for another recipe. 

Add your coconut milk, vanilla, oil and vinegar to your dry ingredients. Make sure to add the vinegar last. Whisk together until just combined. 

Pour it into your prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean and it’s slightly golden on top and on the edges. 

Set it out to cool while you prepare the other ingredients. 

In a large mixing bowl, add your evaporated coconut milk, coconut milk, and sweetened condensed coconut milk. Mix until well combined. Set aside until your cake has almost completely cooled. 

When your cake is ready, pour the coconut mixture into the pan a little bit at a time. Wait a few minutes between pours to allow the cake to soak up a little bit. Once you get to the end of the mixture, your cake will look swamped in liquid. This is normal, and it will absorb nearly all of it once it’s had time to sit. 

Set your cake in the refrigerator overnight, or at least 8 hours.

In the morning or shortly before serving, you can make the toppings. 

Add your coconut cream to a bowl with your sugar. Whisk it on high with a hand mixer until the sugar is incorporated and the cream is fluffy. Spoon it onto your cake in an even layer. 

Wash and dry your strawberries. Cut the tops off. Slice them lengthwise and put them on the cake, face up, in any pattern you’d like. 

Serve in generous slices and enjoy.

Miso Blood Orange Scallops

Treat yourself and a special someone to delectable sautéed scallops in an orange-miso sauce.


  • 1 teaspoon blood orange zest
  • 6 tablespoons blood orange juice (one large blood orange)
  • 3 tablespoons white miso
  • 2 tablespoons mirin (Japanese white cooking wine), or apple juice
  • 12 ounces sea scallops, trimmed
  • 1/2 teaspoon paprika
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 large scallions, whites minced, green tops sliced at an angle, separated
  • 1/4 cup walnut pieces, toasted and chopped


  1. In a cup, whisk the zest, juice, miso and mirin and reserve. Pat the scallops dry with paper towels and sprinkle the tops with half of the paprika. Have a plate ready to hold the cooked scallops.
  2. Place a large cast iron or stainless steel skillet over medium high heat and heat for about one minute, until it is hot. Add the olive oil and butter and swirl to coat the pan. Place the scallops in the pan paprika side down and sear 2 to 3 at a time, undisturbed, until the bottom edges look browned and are starting to crack. Sprinkle the un-seared tops of the scallops with remaining paprika, turn and cook for 2 to 3 minutes, until firm when pressed with a fingertip. Transfer to a plate and cover loosely with a pot lid to keep warm.
  3. Reduce heat to medium and add the white parts of the scallions, stirring for a minute. Stir in the miso-orange sauce and bring to a boil for 1 to 2 minutes, until the sauce is slightly thickened.
  4. To serve, place scallops on a plate, drizzle with sauce and top with toasted walnuts and scallion greens.

Serving Suggestion

The miso-orange sauce for this dish is delectable, so make sure you serve with a bed of rice, noodles, or some crusty bread to soak it all up. Add a side salad or steamed broccoli for a finishing touch.

Nutritional Information

570 calories, 23 g. fat, 55 mg. cholesterol, 1720 mg. sodium, 22 g. carbohydrate, 3 g. fiber, 28 g. protein

Chocolate Mousse

Valentine’s Day Dessert – Chocolate Mousse

This fluffy and rich dessert is perfect for a Valentine’s Day treat that feels fancier than your average chocolate. It comes together easily with a hand mixer and a little patience, with no complicated baking process. Pair it with a dry red wine to compliment the chocolate and enjoy it with someone special.

Ingredients for the Mousse:

8 oz semi-sweet chocolate

6 T butter (unsalted)

6 eggs 

¼ cup and 3 T granulated sugar, divided

1 T vanilla extract

Ingredients for the Whipped Cream:

1 cup heavy cream

3 T granulated sugar


To begin making your chocolate mousse, start by melting the chocolate using a double boiler. If you don’t have a double boiler, you can make one using a large pot and a heat-safe bowl that fits on top of the pot without falling inside of it. 

Take the large pot and fill it up halfway with water. Bring the water to a boil and place the heat-safe bowl over the pot.

Add your chocolate, vanilla extract, and butter to the bowl. I recommend chopping the butter up before adding it in, as it melts more evenly. 

Bring the heat down to medium-high and make sure to stir often to prevent it from burning at the bottom of the bowl. The chocolate will melt and once melted, you can reduce the heat to low and stir occasionally to keep it from solidifying again. Leave the chocolate on the stovetop this way while you work on preparing the other ingredients. 

Now it’s time to separate your egg yolks from your egg whites. First, have two large mixing bowls at the ready. You will put your egg yolks in one bowl, and your egg whites in the other bowl. 

I recommend breaking your eggs very gently, so as to not pierce the yolk. After it’s broken, hold the egg over your egg white bowl and pour it into your hand very gingerly. Allow the egg whites to fall from the spaces between your fingers and down into the bowl. Pass the egg yolk between your hands very gently until all the white has fallen into the bowl. Then gently set the remaining yolk into your egg yolk bowl. Repeat this process for all 6 eggs. 

Add ¼ a cup of sugar to your egg yolks and use an electric mixer to beat them until fluffy and creamy. This should take about 5 minutes of continuous beating at medium speed. Set aside.

Add 3 tablespoons of sugar to your egg whites and beat with an electric mixer until medium-stiff peaks. This should take about 3-4 minutes of continuous beating at high speed. Set aside. 

Fold your egg yolks into your chocolate mixture a little bit at a time until there are no streaks of yolk visible. 

Very gently, fold your egg whites into the chocolate mixture. I recommend using a figure 8 motion to help mix, gently scraping down the sides of the bowl as you go. Use very little force when mixing, to help keep your egg whites nice and fluffy. Fold and mix until you see almost no streaks of white in your chocolate mousse. It’s ok if you see a little streaking, as you’d rather have it 90% incorporated than lose most its fluffiness by over-mixing. 

Once you’re done mixing, transfer your mousse into ramekins. You could use eight 6 oz ramekins, or six 12 oz ramekins. If you don’t have any ramekins, you can also use spare cups or mugs of any size until you run out of mousse. 

Put your chocolate mousses in the refrigerator, covered, for at least 4 hours or overnight.

Before serving, make some whipped cream to go on top of your mousses. 

Add your heavy cream and 3 tablespoons of sugar to a large mixing bowl. 

Mix with an electric mixer on high speed until it’s fluffy and hold its shape. This takes about 6 minutes.

Spoon the whipped cream on top of your mousse and enjoy, with an optional side of dry red wine to compliment the chocolate. 


Try out this Chocolate Mousse recipe and let us know what you think.

Beef Burgundy

Valentine’s Day Beef Burgundy

Staying in for Valentine’s Day? Impress your date with an extravagant meal, paired with wine and a lovely chocolate dessert. While this dish has all the trappings of a premium dining experience, it’s easy to prepare and less expensive than a 5-star French bistro. Your favorite dry red pairs wonderfully with this dish, and better yet, you can use the same wine in the stew. Set the table and put on some mood lighting as you enjoy this curated meal from the comfort of your home. 


1 ½ lbs. of stew beef or beef chuck

1 ½ tsp salt (plus more to taste)

½ tsp pepper (plus more to taste)

2 T all-purpose flour

1 onion

2 carrots

8 oz cremini mushrooms

1.5 lbs. little gold potatoes

2 cloves garlic, minced

1 tsp tomato paste

2 T extra virgin olive oil

1 cup dry red wine

4 cups beef broth

2 large bay leaves



If you’re using beef chuck, roughly chop it into chunks.
In a large bowl, add your beef and 1 ½ tsp salad and ½ tsp pepper. Mix until coated and set aside. 

Chop your onions. Peel and chop your carrots. Set aside. 

Mince your garlic if you’re not using pre-minced. Set aside. 

Wash and chop your mushrooms. Set aside. 

In a large soup pot on medium heat, add your mushrooms, onions, carrots, and 1 tablespoon of olive oil. Sauté for 10 minutes, stirring occasionally. 

Add your garlic to the pot and sauté until fragrant. 

Pour in your dry red wine and let it come to a boil.
Add your tomato paste, bay leaves, beef broth, a pinch of pepper, and a pinch of salt if desired. Bring everything to a boil. Allow it to keep boiling while you prepare your potatoes. 

Wash your potatoes and cut them in half. Carefully add them to the pot. I recommend lowering them a few at a time using a ladle. Allow it to keep boiling on medium heat. 

Remove your beef from the bowl and transfer it into a pan with 1 tablespoon of olive oil. Sear the beef on both sides using medium-high heat. 

Once seared, add only the beef to the pot, leaving the grease and fat in the pan. 

Add your flour to the pan and whisk until all the fat has been absorbed. Add it to the pot. 

Simmer the beef stew on medium-low or low for 2 hours, stirring occasionally to ensure nothing is sticking to the bottom of the pot.

Serve and enjoy with a glass of dry red wine. 


Let us know what you think of this Beef Burgundy Recipe!