French Beef Bourguignon
A classic French dish made with tender beef and flavorful vegetables, slow-cooked in a rich red wine sauce.
Ingredients
- ●1 1/2 pounds Beef (boeuf) cubes
- ●2 tablespoons Olive oil
- ●2 medium Onionchopped
- ●2 medium Carrotpeeled and chopped
- ●2 stalks Celerychopped
- ●3 cloves Garlicminced
- ●1 1/2 cups Red wine
- ●2 cups Beef broth
- ●2 tablespoons Tomato paste
- ●1 teaspoon Dried thyme
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat.
- 2
Add the beef cubes and cook until browned, about 5 minutes. Remove from heat and set aside.
- 3
Add more oil if necessary, then sauté the onion, carrot, and celery until tender, about 10 minutes.
- 4
Add the garlic and cook for 1 minute.
- 5
Add the red wine, scraping up any browned bits, and bring to a boil.
- 6
Add the beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
- 7
Return the beef to the pot and bring to a boil.
- 8
Cover and transfer to the oven. Braise for 2 1/2 to 3 hours, or until the beef is tender.
- 9
Skim off any excess fat before serving.
- 10
Serve with crusty bread and a side of Wensleydale cheese, if desired.