Food & Recipes
Beef Bourguignon Recipe
Looking for an easy Beef Bourguignon recipe? Try this hearty Beef Bourguignon recipe and it will quickly become your family’s favorite weeknight dinner go-to meal of choice.
- 1 tbsp. olive oil
- 2½ lbs. beef chuck, cut into 1-inch cubes
- 1 lb carrots cut into chunks
- 2 yellow onions, sliced
- 2 tsp. minced garlic
- ½ cup favorite brandy or cognac
- 1 -750 ml bottle of good dry red wine
- 3 tbsp. all-purpose flour
- 1 lb. frozen small whole white onions
- 1 lb. sliced mushrooms stem removed1 loaf of bread, toasted
- 1 clove of garlic
- ½ cup chopped parsley
- 2- 14oz can of beef broth
- 1 tbsp. tomato paste
- 1 tsp. fresh thyme leaves
- ½ stick unsalted butter, at room temperature, divided
- Freshly ground black pepper
- Preheat oven to 250 degrees.
- Heat the olive oil in a medium to large dutch oven.
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper, to taste. Brown the beef in the hot oil for 3 to 5 minutes, making sure not to overcrowd the pot and turning to brown on all sides. Remove the seared cubes and continue searing until all the beef is browned. Set aside.
- Add the carrots, onions, salt, pepper into the pan and cook over medium heat for 10 to 12 minutes, stirring until the onions are lightly browned. Add the garlic and cook for about a minute.
- Step back and add the brandy, be careful because it will cause an open flame. Add the beef back into the pot with any juices that have accumulated on the plate. Add the red wine plus enough beef broth to almost cover the beef.
- Stir in the tomato paste and thyme. Bring to a boil, cover the pot with a tight-fitting lid, and place it in the oven for about 1-1/4 hours, or until the meat and vegetables are very tender when pierced with a fork. Remove from the pot from oven and put it on top of the stove.
- In a separate bowl, mix 2 tbsp of the butter and flour with a fork and stir into the stew. Add the onions.
- In a medium pan, saute mushrooms in the remaining 2 tbsp of butter over medium heat for about 10 minutes, or until lightly browned, and then add to the stew. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 minutes. Season to taste.
This recipe was adapted from Ina Garten. Linked up with Orgjunkie today.