Beef Burgundy Recipe

Name: Parc Bistro-Brasseries Beef Burgundy Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: French
Ingredients: 2 pounds beef chuck roast; 2 cups red wine (preferably Burgundy); 1 cup beef broth; 2 cups carrots, sliced; 1 cup onions, chopped; 1 cup mushrooms, sliced; 4 cloves garlic, minced; 1 tsp thyme, dried; 1 leaf bay leaf; 2 tbs olive oil; to taste salt; to taste black pepper

Inspired by Parc Bistro-Brasserie

Time3h

Serves6

A classic French dish.

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Ingredients

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Main Ingredients

2 pounds beef chuck roast

2 cups red wine (preferably Burgundy)

1 cup beef broth

2 cups carrots, sliced

1 cup onions, chopped

1 cup Mushrooms, sliced

4 cloves Garlic, minced

1 tsp thyme, dried

1 leaf bay leaf

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Beef

Cut the beef chuck roast into 1-inch cubes and season with salt and black pepper.

Brown the Meat

In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove and set aside.

Sauté Vegetables

In the same pot, add the chopped onions, carrots, and minced garlic. Sauté for about 5 minutes until softened.

Add Mushrooms

Add the sliced mushrooms and cook for an additional 3-4 minutes until they are softened.

Combine Ingredients

Return the browned beef to the pot. Pour in the red wine and beef broth. Add thyme and bay leaf.

Simmer

Bring the mixture to a simmer, cover, and reduce heat to low. Let it cook for about 2 to 2.5 hours, or until the beef is tender.

Serve

Remove the bay leaf before serving. Serve hot with crusty bread or over egg noodles.