Slow-Simmered Beef Bourguignon with Mushrooms and Red Wine

Name: Slow-Simmered Beef Bourguignon with Mushrooms and Red Wine
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs, cut into 1-inch cubes beef chuck; 2 tbsp all-purpose flour; 2 tbsp olive oil; 1 large, finely chopped onion; 2, peeled and sliced carrots; 2 stalks, sliced celery; 4 cloves, minced garlic; 8 oz, sliced mushrooms; 2 cups red wine; 1 cup beef broth; 2 tbsp tomato paste; 2 sprigs fresh thyme; 2 bay leaves; 1 tsp dried thyme; to taste salt; to taste pepper

A deeply flavorful French classic where tender beef melds with rich wine and earthy mushrooms in a velvety sauce, perfect for chilly evenings.

Cuisine: French

Category: Beef

Prep: 30 minutes. Cook: 180 minutes.

Serves 4.

Ingredients

2 lbs, cut into 1-inch cubes beef chuck
2 tbsp all-purpose flour
2 tbsp olive oil
1 large, finely chopped onion
2, peeled and sliced carrots
2 stalks, sliced celery
4 cloves, minced garlic
8 oz, sliced mushrooms
2 cups red wine
1 cup beef broth
2 tbsp tomato paste
2 sprigs fresh thyme

Instructions

Step 1: Pat the 2 lbs beef chuck cubes dry with paper towels, then season with 2 tbsp all-purpose flour, salt, and pepper, shaking off excess.
Step 2: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat; sear the beef in batches until browned on all sides (3-4 minutes per batch), then set aside.
Step 3: Add the remaining 1 tbsp olive oil to the Dutch oven, then cook 1 large chopped onion, 2 sliced carrots, and 2 sliced celery stalks for 5 minutes until softened, followed by 4 minced garlic cloves and 8 oz sliced mushrooms for 3 minutes until mushrooms are golden.
Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute, then add 2 cups red wine, scraping up browned bits; simmer for 2 minutes.
Step 5: Return the seared beef to the pot, add 1 cup beef broth, 2 fresh thyme sprigs, 2 bay leaves, and 1 tsp dried thyme; bring to a simmer, then reduce heat to low, cover, and cook for 2.5 hours.
Step 6: Remove the beef and vegetables with a slotted spoon, then strain the liquid through a fine-mesh sieve; discard solids and return the liquid to the pot to simmer for 10 minutes to reduce.
Step 7: Return the beef and vegetables to the pot, stir to coat, and simmer for 15 minutes; season with salt and pepper to taste.