Braised Beef Bourguignon with Lime
A classic French dish with tender beef, sautéed vegetables, and a rich, flavorful sauce, finished with a squeeze of fresh lime juice.
Ingredients
- ●2 lbs beef short ribscut into 1-inch pieces
- ●1 large onionchopped
- ●2 medium carrotchopped
- ●2 stalks celerychopped
- ●3 cloves garlicminced
- ●1 cup red winedry
- ●2 cups beef brothhomemade or store-bought
- ●2 sprigs thymefresh
- ●1 bay leaffresh
- ●1 limejuice only
- ●2 tbsp butterunsalted
Instructions
- 1
Season the beef with salt and pepper.
- 2
Heat butter in a large Dutch oven over medium-high heat. Sear the beef until browned, about 5 minutes. Remove the beef from the pot and set aside.
- 3
Reduce heat to medium and add more butter if needed. Add the chopped onion, carrot, and celery, and cook until the vegetables are softened, about 5 minutes.
- 4
Add the minced garlic and cook for 1 minute.
- 5
Add the red wine, beef broth, thyme, and bay leaf. Stir to combine and bring to a boil.
- 6
Return the beef to the pot, cover, and transfer to the oven.
- 7
Braise the beef for 2 1/2 hours, or until tender.
- 8
Remove the pot from the oven and let it cool slightly.
- 9
Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the solids.
- 10
Simmer the sauce over medium heat until slightly thickened, about 10 minutes.
- 11
Stir in the fresh lime juice.
- 12
Serve the beef and sauce hot, garnished with fresh thyme if desired.