Beef and Mushroom Bourguignon: A French-Inspired Stew
Servings: 6-8
Ingredients:
- 2 pounds beef chuck or short ribs, cut into 2-inch pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms (button, cremini, or shiitake), sliced
- 1 cup dry red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 teaspoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions:
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
- Reduce the heat to medium and add the onion to the pot. Cook until it’s softened and lightly browned, about 8 minutes. Add the garlic and cook for 1 minute.
- Add the mushrooms to the pot and cook until they release their moisture and start to brown, about 5 minutes.
- Add the red wine to the pot, scraping up any browned bits from the bottom. Bring the wine to a simmer and cook until it’s almost completely reduced, about 5 minutes.
- Add the beef broth, tomato paste, bay leaves, and thyme to the pot. Stir to combine, then add the browned beef back to the pot.
- Bring the stew to a simmer, then cover the pot and transfer it to the oven. Braise the stew for 2 1/2 to 3 hours, or until the beef is tender and falls apart easily.
- Remove the pot from the oven and season the stew with salt and pepper to taste. Discard the bay leaves.
- Serve the stew hot, garnished with chopped parsley if desired. Serve with crusty bread or over egg noodles.
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Beef and Mushroom Bourguignon: A French-Inspired Stew
This hearty and flavorful stew is a classic French dish that’s perfect for a cold winter’s night. The slow-cooked beef and mushrooms in red wine and broth create a rich and tender sauce that’s sure to please even the pickiest of eaters. Serve with a crusty baguette and a side of roasted vegetables for a satisfying and comforting meal.
