Side Pannel
Classic Beef Bourguignon
Classic Beef Bourguignon
- Recipe Submitted by maryjosh on 02/26/2019
Ingredients List
- 2 pounds beef stew meat
- 1/4 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 4 tablespoons butter
- 12 ounces pearl onions frozen
- 2 carrots cut into 2 inch coins
- 2 cloves garlic minced
- 2 cups burgundy red wine
- 1 bay leaf
- 1 teaspoon fresh thyme
- 8 ounces brown mushrooms
Directions
Preheat the oven to 325 degrees.
Toss the beef with the flour, salt and pepper and add to a large dutch oven that is on medium high heat with the butter melted in it and brown the beef on all sides, about 4-5 minutes.
Remove the meat from the pot and add in the onions and carrots and cook for 4-5 minutes until they start to brown before adding in the garlic, wine, bay leaf, thyme and the beef.
Cover and cook in the oven for 2 hours then add in the mushrooms and cook for an additional 1 hour.
Toss the beef with the flour, salt and pepper and add to a large dutch oven that is on medium high heat with the butter melted in it and brown the beef on all sides, about 4-5 minutes.
Remove the meat from the pot and add in the onions and carrots and cook for 4-5 minutes until they start to brown before adding in the garlic, wine, bay leaf, thyme and the beef.
Cover and cook in the oven for 2 hours then add in the mushrooms and cook for an additional 1 hour.
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