Name: Boeuf
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 lbs beef chuck roast, cut into 1-inch cubes; 1/4 cup all-purpose flour; 2 tablespoons olive oil; 1 large onion, diced; 3 garlic cloves, minced; 2 carrots, peeled and sliced; 2 celery stalks, chopped; 8 oz mushrooms, quartered; 1 cup red wine; 3 cups beef broth; 2 bay leaves; 1 teaspoon dried thyme; Salt and black pepper to taste; Chopped fresh parsley, for garnish

Instructions

Season the beef with salt and black pepper. Dredge the beef cubes in flour.
Brown the beef in batches in a large Dutch oven. Set aside.
Sauté onion and garlic in the same pot.
Add carrots, celery, and mushrooms. Cook until vegetables start to soften.
Pour in red wine to deglaze the pot.
Return the browned beef to the pot. Add beef broth, bay leaves, and dried thyme. Simmer.
Adjust seasoning with salt and black pepper.
Remove bay leaves when beef is tender. Serve hot, garnished with parsley.

Ingredients

Instructions

Nutrition Facts

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