Name: Bourguignon
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 pounds beef stew meat, cut into chunks; 3 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 3 carrots, peeled and sliced; 2 stalks celery, sliced; 1 cup red wine; 2 cups beef broth; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 2 bay leaves; 10 ounces pearl onions, peeled; 8 ounces mushrooms, sliced; Fresh parsley, chopped (for garnish)

Instructions

In a large mixing bowl, combine the beef stew meat with flour, salt, and pepper. Toss well to coat the meat evenly with the seasoned flour.
In a Dutch oven or large pot, heat olive oil over medium-high heat. Add the beef in batches and cook until browned on all sides. Remove the beef from the pot and set aside.
In the same pot, add diced onion and minced garlic. Saute until fragrant and softened, about 3-4 minutes.
Add sliced carrots and celery to the pot, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits.
Return the browned beef to the pot. Add beef broth, tomato paste, dried thyme, and bay leaves. Stir well to combine.
Bring the mixture to a simmer, then cover and reduce the heat to low. Let the stew cook for about 2 hours, stirring occasionally, until the beef is tender.
Around the last 30 minutes of cooking, add the peeled pearl onions and sliced mushrooms to the pot. Allow them to cook and absorb the flavors of the stew.
Once the beef is fork-tender and the vegetables are cooked through, taste and adjust seasoning if needed. Remove the bay leaves.
Serve the Bourguignon hot, garnished with chopped parsley.

Ingredients

Instructions

Nutrition Facts

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