Beef Bourguignon Recipe

Preheat your oven to 325°F (160°C).

Cut the beef chuck into 1.5-inch cubes and season with salt and black pepper.

Peel and slice the carrots into thick rounds.

Peel and quarter the onions.

Mince the garlic cloves.

In a large Dutch oven, heat the olive oil and butter over medium-high heat.

Add the beef cubes in batches, ensuring not to overcrowd the pan. Brown the beef on all sides for about 4-5 minutes per batch.

Once browned, remove the beef from the pot and set aside.

In the same pot, add the onions and carrots. Sauté for about 5 minutes until the onions are translucent.

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Return the browned beef to the pot and sprinkle with thyme, bay leaves, salt, and black pepper.

Pour in the red wine and beef broth, ensuring the beef is submerged in liquid.

Bring the stew to a simmer, then cover and transfer to the preheated oven.

Cook in the oven for about 2.5 to 3 hours, or until the beef is tender.

Once cooked, remove the pot from the oven and discard the bay leaves.

If the sauce is too thin, you can thicken it by simmering on the stovetop for a few more minutes.

Serve the beef bourguignon hot, garnished with chopped fresh parsley.