Beef Bourguignon in a French Beef Bowl
A hearty, French-inspired beef stew served in a large bowl, rich with flavors of red wine and herbs.
Ingredients
- ●500g BeefChuck or round cut into 2-inch cubes
- ●2 OnionChopped
- ●2 CarrotChopped
- ●2 stalks CeleryChopped
- ●3 cloves GarlicMinced
- ●2 tablespoons All-purpose flourFor thickening
- ●250ml Red wineDry red wine, such as Burgundy
- ●500ml Beef brothHomemade or store-bought
- ●2 tablespoons Tomato pasteConcentrated
- ●2 sprigs Fresh thymeChopped
- ●2 sprigs Fresh parsleyChopped
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Season the beef with salt and pepper.
- 2
Heat a large Dutch oven over medium-high heat.
- 3
Add 1 tablespoon of oil and sear the beef in batches until browned, about 5 minutes.
- 4
Remove the beef from the pot and set aside.
- 5
Add the remaining 1 tablespoon of oil and sauté the onion, carrot, and celery until tender, about 5 minutes.
- 6
Add the garlic and cook for 1 minute.
- 7
Add the flour and cook for 1 minute.
- 8
Add the red wine, beef broth, tomato paste, thyme, and parsley.
- 9
Return the beef to the pot and bring to a boil.
- 10
Cover the pot and transfer to the oven.
- 11
Braise the beef for 2 1/2 hours, or until tender.
- 12
Skim off excess fat and season with salt and pepper to taste.
- 13
Serve hot over crusty bread or in a large bowl.