Boeuf Bourguignon
Boeuf Bourguignon is an impressive dinner. Made with 3 lb. lean boneless beef, cut in 1-inch cubes, 3 to 4 tbsp. olive oil, 1 c. burgundy, 1 bay leaf and 1/2 tsp. thyme, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
In a skillet, brown beef cubes in oil.
Transfer to a Dutch oven.
Pour wine into skillet. Scrape up brown bits and pour over beef.
Add seasonings, tomato paste and broth to meat.
Cover and bring to a boil.
Transfer to oven.
Bake at 325Β° for 2 to 3 hours.
Discard bay leaf.
Remove beef.
Make a roux of flour and 2 tablespoons butter.
Saute mushrooms in 2 tablespoons butter and oil.
Add both to the Dutch oven along with beef and onions.
Mix well.
Serve over rice.
Serves 6 to 8.
Freezes well!
π· Perfect Pairings
Complete your meal with these
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