French Beef Bourguignon
A classic French dish made with tender beef, mushrooms, and a rich, flavorful broth. This hearty stew is perfect for a cold winter evening.
Ingredients
- ●1.5 pounds beef (boeuf)cut into 2-inch cubes
- ●1 medium oniondiced
- ●2 medium carrotspeeled and sliced
- ●2 stalks celerydiced
- ●1 cup mushroomsbutton or cremini, sliced
- ●1 cup red winedry, such as Burgundy or Pinot Noir
- ●2 cups beef brothhomemade or store-bought
- ●2 tablespoons tomato pastedried
- ●1 medium fennel (bulb)diced
- ●2 sprigs frenchfresh thyme
Instructions
- 1
Season the beef with salt and pepper.
- 2
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Sear the beef until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
- 3
Reduce the heat to medium and add another tablespoon of oil to the pot. Add the diced onion, carrots, and celery and cook until the vegetables are tender, about 5 minutes.
- 4
Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 5 minutes.
- 5
Add the red wine to the pot, scraping up any browned bits from the bottom. Bring the wine to a simmer and cook until it has reduced by half, about 5 minutes.
- 6
Add the beef broth, tomato paste, and browned beef to the pot. Stir to combine, then bring the mixture to a simmer.
- 7
Add the diced fennel to the pot and cook until the stew has thickened and the flavors have melded together, about 10-15 minutes.
- 8
Season the stew with salt and pepper to taste. Serve hot, garnished with fresh thyme.
- 9
Traditional French recipe calls for letting the stew sit for 24 hours before serving, but it's perfectly fine to cook it for a shorter time. Simply cook the stew on low heat for 30 minutes to 1 hour before serving.
- 10
Serve the stew over egg noodles, mashed potatoes, or with crusty bread on the side.