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Beef Bourguignon: The Ultimate Guide to Making Classic French Stew

Beef Bourguignon: The Ultimate Guide to Making Classic French Stew
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Ingredients

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  • 2 lbs beef chuck
  • 1/4 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/4 cup apple vinegar
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1/2 lb cremini mushrooms, quartered
  • 1/4 lb pearl onions
  • Preparation Instructions:

Instructions

  1. Toss cubed beef with flour, salt, and pepper.
  2. In a Dutch oven, heat olive oil over medium-high heat and sear the beef until browned on all sides. Remove the beef and set aside.
  3. Add chopped onion, carrots, and celery to the pot; cook until softened.
  4. Stir in garlic and tomato paste; cook briefly.
  5. Pour in apple vinegar to deglaze the pot, scraping up browned bits.
  6. Add beef broth, thyme, bay leaf, and return beef to the pot; bring to a simmer.
  7. Cover and braise in a preheated oven at 325°F for about 2.5 to 3 hours.
  8. In a separate skillet, sauté mushrooms and pearl onions until softened.
  9. Fold them into the stew during the last half hour of cooking.
  10. Thicken sauce with beurre manié before serving.
  11. Helpful Notes:

Nutrition

Find it online: https://simplefoodplan.com/beef-bourguignon-the-ultimate-guide-to-making-classic-french-stew-2/