Braised Beef Bourguignon
A hearty French stew made with tender beef, mushrooms, and a rich red wine sauce.
Ingredients
- ●1.5 pounds Beef Short Ribs
- ●1 large Onion
- ●2 medium Carrot
- ●2 stalks Celery
- ●8 oz Mushroom
- ●1 cup Red Wine
- ●2 cups Beef Broth
- ●2 sprigs Thyme
- ●1 tsp Salt
- ●1 tsp Black Pepper
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Sear the beef short ribs until browned, about 5 minutes. Remove the browned beef and set aside.
- 3
Add the sliced onion to the pot and cook until softened, about 5 minutes.
- 4
Add the sliced carrots and celery and cook for another 5 minutes.
- 5
Add the sliced mushrooms and cook until they release their moisture and start to brown.
- 6
Add the red wine to the pot and cook until the liquid is almost completely reduced, stirring to scrape up the browned bits from the bottom of the pot.
- 7
Add the browned beef back to the pot, along with the beef broth, thyme, salt, and pepper.
- 8
Bring the stew to a boil, then cover the pot and transfer it to the oven.
- 9
Braise the stew in the preheated oven for 2 1/2 to 3 hours, or until the beef is tender.
- 10
Remove the pot from the oven and let it cool slightly.
- 11
Serve the stew hot, garnished with fresh thyme if desired.