Beef Bourguignon Recipe
Braised beef in red wine with mushrooms, onions, and carrots.
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Ingredients
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Main Ingredients
Seasonings
Cooking Ingredients
Method
Preparation
- 1
- 2
Marinate the Beef
In a large bowl, combine the beef cubes with the red wine, 1 teaspoon of salt, and black pepper. Cover and refrigerate for at least 2 hours, or overnight for best results.
Cooking
- 3
Sear the Beef
In a large Dutch oven, heat the olive oil over medium-high heat. Remove the beef from the marinade (reserve the marinade) and pat dry with paper towels. Sear the beef cubes in batches until browned on all sides, about 5-7 minutes per batch. Remove beef and set aside.
- 4
- 5
Combine Ingredients
Return the seared beef to the pot with the vegetables. Sprinkle the thyme and add the bay leaves. Pour in the reserved marinade and beef broth, stirring to combine. Bring to a simmer.
- 6
Braise the Beef
Cover the pot and reduce the heat to low. Let it braise for 2-3 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and check for seasoning, adding more salt and pepper to taste.
