Boeuf Bourguignon
A classic French dish from the Burgundy region made with tender beef, mushrooms, and a rich broth.
Ingredients
- ●2 pounds beef short ribs
- ●2 medium onion
- ●2 medium carrot
- ●2 stalks celery
- ●2 cups red wine
- ●4 cups beef broth
- ●1 cup mushrooms
- ●2 tablespoons flour
- ●2 tablespoons butter
- ●2 sprigs thyme
Instructions
- 1
Heat butter in a large Dutch oven over medium-high heat.
- 2
Add beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
- 3
Add onion, carrot, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
- 4
Add the red wine to the pot and cook until the liquid is reduced by half, scraping the bottom of the pan to release the browned bits.
- 5
Add the beef broth, mushrooms, thyme, and browned beef back to the pot.
- 6
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 7
Braise the boeuf bourguignon in the preheated oven at 300°F (150°C) for 2 1/2 hours, or until the beef is tender.
- 8
Remove the pot from the oven and stir in the flour to thicken the sauce.
- 9
Season the boeuf bourguignon with salt and pepper to taste.
- 10
Serve the boeuf bourguignon hot, garnished with fresh thyme, if desired.