Beef Bourguignon Recipe
Sautéed beef tenderloin with fresh mushrooms, tomatoes, and burgundy wine.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Sear the Beef
In a large Dutch oven, heat the olive oil over medium-high heat. Add the cubed beef tenderloin and sear on all sides until browned. Remove the beef and set aside.
- 2
- 3
Combine Ingredients
Return the beef to the pot. Add the diced tomatoes, beef broth, Burgundy wine, thyme, bay leaves, salt, and black pepper. Stir well to combine.
- 4
Simmer
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
- 5
Serve
Remove the bay leaves before serving. Serve hot with crusty bread or over mashed potatoes.