A classic French dish made easy with tender beef, aromatic vegetables, and a rich, flavorful sauce. Perfect for a hearty dinner.
Preparation time
20min
Cooking time
2h
Ingredients
6 Servings
- 2 bay leaves
- 240 ml beef broth
- 900 g beef chuck
- 0.5 tsp black pepper
- 2 carrot
- 2 tbsp flour
- 3 cloves garlic
- 240 g mushrooms
- 2 tbsp olive oil
- 1 onion
- 480 ml red wine
- 1 tsp salt
- 1 tsp thyme
- 1 tbsp tomato paste
Directions
Step 1
Heat the olive oil in a large pot over medium-high heat.
Step 2
Add the beef cubes and cook until browned on all sides. Remove the beef and set aside.
Step 3
In the same pot, add the chopped onion, sliced carrots, and minced garlic. Cook until the vegetables are softened.
Step 4
Sprinkle the flour over the vegetables and stir well to combine.
Step 5
Gradually add the red wine, stirring continuously to avoid lumps.
Step 6
Add the beef broth, tomato paste, dried thyme, and bay leaves. Stir well.
Step 7
Return the beef to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the beef is tender.
Step 8
In the last 30 minutes of cooking, add the sliced mushrooms to the pot.
Step 9
Season with salt and black pepper to taste.
Step 10
Remove the bay leaves before serving. Serve the Beef Burgundy hot, garnished with fresh herbs if desired.