Beastly Burgundy

Ingredients:

1 lb Beef Chuck Roast, cubed to 1"

2 Tbsp Butter

1/4 Yellow Onion, julienned

2 Cloves Garlic, sliced

1 Carrot, diced to preference. 

1 Tbsp All Purpose Flour 

1 Cup Pinot Noir, if you wouldn't drink it... Don't cook with it. 

2/3 Cup Beef Broth

6 Yellow Pearl Onions

5g Dehydrated Shiitake Mushrooms, rehydrated 6-12 hours in water. Drain the water. 

1 1/2 Tbsp Foreboding District Spice Blend, or a comfortable blend of Thyme, Rosemary, Bay, Black and White Pepper, and Coriander to taste. It's your preference. You are the one cooking it. Pour with the heart. 

How:

Using a covered pan, butter the pan and sear the beef on high heat till all have a good crust. Reduce heat to medium and add the vegetables and saute till slightly tender. Add the wine, beef broth, all purpose flour, butter, and spices then simmer for 45 minutes to an hour, or till sauce is thickened. Use the lid at this point. Once sauce has sufficiently thickened and the meat is fully tender and cooked, remove from heat and serve. 

Makes two to three bowls, enough to share. 

The ingredients may be sourced from shops around Yharnam, but most can be costly.

For the best pearl onions seek the lands between the Grand Cathedral and Hemwick. 

Mushrooms may be harvested from a budding wood just beyond the College Grounds.

Much of the spice blend is beyond me, I have purchased it from a roaming trader whom crafted it as homage to the lands of Yharnam. I have attempted my best reconstruction of the blend here, however there's still an ingredient I cannot name within it... possibly Juniper berrys? I often wonder why he's named it Foreboding... 

-Master Albert.

**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. 

**Purchase mushrooms from a reliable source.

**It is highly recommended you (the reader) just purchase the ingredients from local Grocers.