Beef Bourguignon originates from the region of Burgundy, France, and is generally comprised of beef slow cooked in a hearty wine sauce with pearl onions, carrots, and mushrooms. Unlike the classic, Chef Danielle's take on this traditionally heavy dish is a bit on the lighter side using a bone-broth base in place of the classic rue, replacing the standard chuck with brisket, and ensuring the veggies retain their texture, color and flavor rather than being completely cooked down in the sauce.

Ingredients: Brisket, red wine, shiitake mushroom, garlic, pearl onion, carrots, russet potato, yellow onions, salt, pepper.