French Beef Bourguignon
A classic French stew made with tender beef, rich flavors, and a hint of French flair.
Ingredients
- ●2 lbs Beef short ribsCut into 2-inch pieces
- ●1 large OnionChopped
- ●2 medium CarrotsPeeled and chopped
- ●2 stalks CeleryChopped
- ●1 cup MushroomsSliced
- ●1 cup Red wineDry red wine
- ●2 cups Beef brothLow-sodium
- ●2 tbsp Tomato pasteConcentrated
- ●2 sprigs ThymeFresh
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the beef short ribs in batches until browned on all sides.
- 3
Remove the browned beef from the pot and set aside.
- 4
Add the chopped onion, carrots, and celery to the pot and cook until the vegetables are softened.
- 5
Add the sliced mushrooms and cook until they release their moisture and start to brown.
- 6
Add the red wine to the pot, scraping up any browned bits from the bottom.
- 7
Add the beef broth, tomato paste, and thyme to the pot.
- 8
Return the browned beef to the pot and bring to a boil.
- 9
Cover the pot and transfer to the oven.
- 10
Braise the beef in the oven for 2 1/2 hours, or until the meat is tender.
- 11
Serve the beef and vegetables hot, garnished with fresh thyme.