Ingredients:
– 2 lbs beef stew meat (cut into 1-inch cubes)
– 1 bay leaf
– 8 oz brown mushrooms (sliced)
– 2 carrots (peeled and sliced)
– 2 cloves garlic (minced)
– 12 oz frozen pearl onions (thawed)
– 1 tsp fresh thyme leaves
– 1/4 cup all-purpose flour
– 1/2 tsp coarse ground black pepper
– 1 tsp kosher salt
– 4 tbsp unsalted butter
– 2 cups Burgundy red wine
Instructions:
1. Brown the beef: In a large Dutch oven or heavy pot, melt 2 tablespoons of butter over medium-high heat. Add the beef stew meat in batches, ensuring not to crowd the pot. Brown the beef on all sides, about 4-5 minutes per batch. Remove the beef and set it aside.
2. Sauté the vegetables: In the same pot, add the remaining 2 tablespoons of butter. Add the carrots, pearl onions, and garlic. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the mushrooms: Stir in the sliced mushrooms and cook for an additional 3 minutes, until they begin to release their moisture.
4. Make the roux: Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
5. Deglaze with wine: Pour in the Burgundy red wine, stirring to scrape up any browned bits stuck to the bottom of the pot. This adds extra flavor.
6. Season: Add the thyme, bay leaf, black pepper, and kosher salt. Stir to combine.
7. Simmer the stew: Return the browned beef to the pot along with any juices that accumulated. Bring to a simmer. Cover and reduce the heat to low. Let it cook for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
8. Serve: Discard the bay leaf. Taste and adjust seasoning if necessary. Serve the Beef Bourguignon over mashed potatoes, rice, or crusty bread.
Enjoy!
