Beef Bourguignon

Cuisines

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Recipe

Ingredients

1 pound	beef chuck, cut into 1-inch cubes
1 cup	red wine (preferably Burgundy)
1 cup	beef stock
2 tablespoons	olive oil
2 tablespoons	all-purpose flour
2 cloves	garlic, minced
1 medium	onion, chopped
2 medium	carrots, sliced
1 cup	mushrooms, sliced
1 tablespoon	tomato paste
1 teaspoon	dried thyme
2 tablespoons	butter
—	salt and pepper to taste
2 tablespoons	fresh parsley, chopped

Instructions

1. 1 Preheat the oven to 325°F (165°C).
2. 2 In a large bowl, combine the beef cubes with the red wine, minced garlic, thyme, and bay leaf. Marinate for at least 1 hour.
3. 3 Remove the beef from the marinade and pat dry with paper towels. Reserve the marinade.
4. 4 In a Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides. Remove and set aside.
5. 5 In the same pot, add the chopped onion and sliced carrots. Sauté until the onion is translucent.
6. 6 Stir in the tomato paste and cook for 1 minute.
7. 7 Sprinkle the flour over the vegetables and stir well to coat.
8. 8 Gradually add the reserved marinade and beef stock, stirring constantly until the mixture thickens slightly.
9. 9 Return the beef to the pot, add the mushrooms, and season with salt and pepper.
10. 10 Cover the pot and transfer to the preheated oven. Cook for 2.5 to 3 hours or until the beef is tender.
11. 11 Remove from the oven and stir in the butter until melted.
12. 12 Garnish with fresh parsley before serving.