Beef Bourguignon Classic

Ingredients

1. 3 lbs beef chuck, cut into 1 1/2-inch cubes
2. Salt and freshly ground black pepper
3. 4 tablespoons olive oil
4. 1 large onion, chopped
5. 2 carrots, chopped
6. 3 garlic cloves, minced
7. 2 tablespoons tomato paste
8. 2 cups red wine
9. 3 cups beef broth
10. 1 bay leaf
11. 1 pound mushrooms, halved
12. 2 tablespoons butter
13. 1 tablespoon all-purpose flour

Instructions:

Preheat oven to 325°F (160°C). Season the beef with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven and brown the beef in batches, then set aside.

Add a little more oil in the same pot. Sauté the onions, carrots, and garlic until softened. Add the tomato paste and cook for 1 minute. Deglaze the pan with red wine, scraping up the brown bits. Add the beef back in along with beef broth and bay leaf. Bring to a simmer.

Cover and transfer the pot to the oven. Cook for 2 1/2 to 3 hours, or until the beef is tender.

In a large skillet, sauté the mushrooms in butter until golden. Stir in flour and cook 1 minute. Add the mushrooms to the stew and let simmer another 10 minutes before serving.

This rich, meaty dish epitomizes French comfort food. It’s long to cook but guarantees tender meat and a deeply flavored broth, perfect when served over crusty bread or mashed potatoes.