Classic Beef Bourguignon: A Hearty Protein-Packed Recipe

Classic Beef Bourguignon: A Hearty Protein-Packed Recipe

Ingredients:

• 2 lbs beef chuck, cut into 1 1/2-inch pieces
• 6 tablespoons all-purpose flour
• 2 teaspoons salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 2 1/2 tablespoons extra-virgin olive oil
• 2 cups diced yellow onions (2 medium onions)
• 3 medium carrots, sliced 1/2-inch thick
• 6 garlic cloves, minced
• 2 cups full-bodied red wine (Burgundy or Cabernet Sauvignon)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 3 sprigs thyme, tied together
• 4 medium yellow-brown carrots, peeled and quartered
• 12 to 15 ounces small white button mushrooms, quartered
• 2 tablespoons unsalted butter
• Chopped parsley, for garnish

Instructions:

1. Pat beef dry with paper towels, then season it with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss with flour in a large bowl and set beef aside.
2. Heat 1 tablespoon oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add half of the beef and cook, turning occasionally, for about 5 minutes or until brown on all sides. Transfer to a plate. Repeat with the remaining beef, using the remaining oil.
3. Wipe out the oil from the pot. Add onions and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, for about 5 minutes or until the onions soften.
4. Add carrots and garlic; cook, stirring, for 3 minutes.
5. Stir in 1 cup of wine and cook to evaporate some of the liquid.
6. Add beef and any accumulated juices back to the pot. Pour in beef broth, remaining wine, tomato paste, bay leaf, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour or until the beef is almost tender.
7. Add the yellow-brown carrots and mushrooms; cover and cook for about 30 minutes to 1 hour longer or until beef and vegetables are tender.
8. In a small saucepan, melt butter over medium heat. Add mushrooms and garlic; cook, stirring, for about 5 minutes or until mushrooms are golden brown.
9. Season with salt and pepper. Mix with the sauce in the pot.
10. Remove the bay leaf, sprinkle with parsley, and serve wine-reduced sauce separately for extra flavor.

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Enjoy your hearty, protein-packed Classic Beef Bourguignon recipe!