Boeuf Bourguignon:Burgundy Beef Stew Recipe

Cooking Directions

• STEP 1.In a large Dutch oven, heat oil and brown the beef in batches. Remove the beef from the pot and set aside.
• STEP 2.In the same pot, saut茅 onions, carrots, and mushrooms until softened.
• STEP 3.Add garlic, tomato paste, flour, thyme, and bay leaves to the pot. Stir well.
• STEP 4.Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
• STEP 5.Return the beef to the pot and bring the mixture to a boil. Reduce the heat and let it simmer for 2-3 hours, or until the beef is tender.
• STEP 6.Serve the Boeuf Bourguignon hot, garnished with fresh parsley.

Cooking Tips

• Use a good quality red wine, such as Burgundy or Pinot Noir, for the best flavor.
• For a deeper flavor, marinate the beef in the red wine overnight before cooking.
• If you prefer a thicker sauce, mix cornstarch with water and add it to the stew during the last 10 minutes of cooking.

Storage and Serving

• Store the Boeuf Bourguignon in an airtight container in the refrigerator for up to 3 days.
• To reheat, heat the stew on the stovetop over medium heat until warmed through, stirring occasionally.
• Serve the Boeuf Bourguignon with crusty bread or over mashed potatoes for a complete meal.