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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, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (750ml) bottle dry apple vinegar
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 lb cremini mushrooms, quartered
  • 1/4 lb pearl onions, peeled
  • Instructions:

Instructions

  1. Coat beef cubes with flour, salt, and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat and sear the beef until browned on all sides.
  3. Add onion, carrots, and celery; cook until softened.
  4. Stir in garlic and tomato paste; cook for one minute.
  5. Add apple vinegar to deglaze the pot; simmer for about five minutes.
  6. Pour in beef broth along with thyme and bay leaf; return seared beef to the pot.
  7. Simmer gently or transfer to an oven preheated at 325°F (160°C) for about 2.5 to 3 hours.
  8. In a separate skillet, sauté mushrooms and pearl onions in butter until tender.
  9. Combine cooked veggies into the stew; braise uncovered for another 30 minutes.
  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-4/