Recipe: Beef Bourguignon

Ingredients

• 2 tbsp vegetable oil
• 2 1/2 lbs beef chuck roast, cut in 2-inch cubes
• salt and fresh ground black pepper to taste
• 1 onion, chopped
• 1 tbsp butter
• 2 tbsp flour
• 2 carrots, cut in 1-inch pieces
• 2 ribs celery, cut in 1/2-inch pieces
• 1 bay leaf
• 4 springs fresh thyme
• 2 cups merlot, or other red wine
• 2 cups beef broth
• mashed potatoes

Instructions

Step 1

Take 2 1/2 lbs beef chuck roast, cut in 2-inch cubes. Generously season the cubes with salt and pepper.

Step 2

Sear the cubes on a dutch oven over a heat. After the beef cubes are nicely seared, Remove them from the dutch oven.

Step 3

Add 1 chopped onion, 1 tbsp butter, 1 pinch of salt and 2 tbsp flour
in the dutch oven. Give it a stir, cook for 2-3 minutes.

Step 4

Add 2 cups merlot, or other red wine in the dutch oven. Reduce by half. It probably takes 10 minutes. Then add 2 carrots - cut in 1-inch pieces,
2 ribs celery - cut in 1/2-inch pieces, 1 bay leaf, and 4 springs fresh thyme. Cover these with 2 cups beef broth.
Give it a stir.

Step 5

Bring it to a simmer, simmer covered for 1 1/2 hours. Then simmer uncovered for 1/2 hour.

Step 6

Serve on mashed potatoes.