A French classic like Beef Bourguignon may be a labor of love, but it’s also the key to anyone’s heart on a chilly winter day. Whether you’re trying to warm up after shoveling snow or just want a hearty meal, this dish will become a staple in your household. We guarantee it!
1 tbsp olive oil
3 lbs stewing beef lean, cut into 1 inch pieces
1 large onion chopped
1 large carrot peeled and roughly chopped
1 lb pearl onions peeled
1/2 tsp salt or to taste
1/2 tsp pepper ground, or to taste
4 cloves garlic minced
1 lb mushrooms chopped
2 tbsp all-purpose flour
3 cups red wine
2 cups beef broth (low sodium or no sodium added)
1 tbsp tomato paste
1 bay leaf
1 tbsp thyme fresh
Heat the olive oil in a large Dutch oven or any heavy based pot that’s oven safe.
Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. I did 3 batches, but it depends on the size of your pot.
Add the chopped onion, carrot, pearl onions and season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.
Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes. Add the beef back to the pot.
Add the red wine, beef broth, tomato paste, bay leaf, thyme and stir. Bring to a boil.
Preheat the oven to 325 degrees while you’re bringing the stew to a boil.
Cover the pot with a lid, place in the oven and cook for 2 1/2 hours, stirring every hour
Serve over cooked noodles.
This dish can be made vegetarian by substituting the beef stock for vegetable stock and replacing the beef with an additional cup of baby portobello mushrooms.
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