Ingredients:
2 lbs beef chuck, cut into 1.5-inch cubes
4 carrots, peeled and sliced
1 onion, chopped
4 garlic cloves, minced
2 tbsp tomato paste
2 cups red wine (Burgundy or Pinot Noir)
2 cups beef broth
1 cup mushrooms, halved
2 tbsp flour
4 tbsp butter
1 tbsp olive oil
1 bay leaf
Fresh thyme sprigs
Salt and pepper to taste
Fresh chives, chopped (for garnish)
Directions:
Brown the beef: In a large Dutch oven, heat olive oil and 2 tbsp of butter over medium heat. Season the beef with salt and pepper, then brown in batches. Set aside.
Sauté the veggies: In the same pot, add the remaining butter, onions, garlic, carrots, and mushrooms. Cook until softened, about 5 minutes.
Add flour and tomato paste: Sprinkle the flour over the vegetables and stir in tomato paste. Cook for 2 minutes to blend the flavors.
Deglaze with wine: Pour in the red wine, scraping up the browned bits from the bottom of the pot. Bring to a simmer, then add beef broth, bay leaf, thyme, and the browned beef.
Simmer low and slow: Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the beef is tender.
Serve and garnish: Serve the Beef Bourguignon with creamy mashed potatoes, and garnish with fresh chives for a finishing touch.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4
Calories: 550 kcal per serving
