Beef Bourguignon

Ingredients

  • 1 ½ t olive oil
  • 1 ½ lb lean beef stew meat
  • 2 c vertically sliced onions
  • 2 c sliced carrots
  • 1 cup diced green or red bell pepper
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 (12-ounce) package button mushrooms, quartered
  • + 11 more ingredients
    • 1 (14-ounce) can reduced-sodium beef broth
    • 1 ½ c dry red wine
    • 2 garlic cloves, pressed
    • 2 tablespoons tomato paste
    • 1 bay leaf
    • ½ t dried thyme leaves
    • ½ t kosher salt
    • ¼ t coarsely ground black pepper
    • 3 tablespoons all-purpose flour
    • 2 tablespoons butter, softened
    • Chopped fresh flat-leaf parsley (optional)

1. Heat oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until brown. Remove to a plate. 2. Add onion, carrot, mushrooms and bell pepper to pan; cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Return beef and any juices to pan. Add tomat...

View full recipe at Relish

Comments

Variations on Beef Bourguignon

  • Beef Bourguignon
    • 4 carrots
    • 7 tablespoons butter
    • 1/2 teaspoon dried oregano
    • 1 1/2 pounds red-skinned potatoes
    • 4 celery stalks
    • 1 pinch ground nutmeg
    • 1 large onion
    • +8 other ingredients
  • Beef Bourguignon
    • 2 750-ml bottles red Burgundy wine
    • 8 ounces bacon
    • 1 1/4 pounds mushrooms
    • 1 tablespoon tomato paste
    • 1 tablespoon dark brown sugar
    • +7 other ingredients

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