Beef Burgundy with Parsnip Mash and Charred Green Beans
A hearty beef stew with red wine, bacon and mushrooms is served with a hearty parsnip mash and flavorful charred beans.
1 out of 3
0 out of 3
Equipment You'll Need:
- Medium saucepan
- Large heavy-bottomed skillet
- Medium sauté pan
- Potato masher or fork
From Your Pantry:
- Olive oil
- Black pepper
- French Pinot Noir from Burgundy or red Bordeaux
- Dark, bold ales such as Porter or Imperial IPA
Parsnips, Beef Tenderloin, Green Beans, Burgundy Cooking Wine (Burgundy Wine, Salt, Potassium Sorbate And Metabisulfite [Preservatives]), Cremini Mushrooms, Pearl Onions, Bacon, Heavy Cream (Heavy Cream, Less Than 0.5% Of Mono And Diglycerides, Polysorbate 80, Carrageenan), Unsalted Butter (Pasteurized Cream, Natural Flavorings [Lactic Acid, Starter Distillate, Culturoma]), Beef Broth Concentrate (Beef Stock, Maltodextrin, Natural Flavor, Beef Fat, Salt, Yeast Extract, Xanthan Gum), Rice Flour (White Rice), Thyme.