Beef Bourguignonne

Beef Bourguignonne
Photo by Maura McEvoy

Ingredients

  • 1 ½ teaspoons black pepper
  • 1 14.5-ounce cans (3 1/2 cups) low-sodium chicken broth
  • 1 pound whole carrots, peeled and cut into strips, or baby-cut carrots
  • 3 tablespoons unsalted butter
  • 1 bottle dry red wine (such as Côtes du Rhône)
  • 1 tablespoon plus 1/4 teaspoon kosher salt
  • 3 ½ to 4 pounds stew or chuck meat, cut into 1 1/2-inch pieces
  • + 7 more ingredients
    • 1 pound button mushrooms, sliced
    • 8 cloves garlic, peeled
    • 1 whole carrot, peeled
    • 1 pound fresh or frozen pearl onions
    • 1 14.5-ounce can diced tomatoes, drained
    • 3 tablespoons canola oil
    • ½ small yellow onion

Heat oven to 300° F. Season the meat on all sides with 1 tablespoon of the salt and the pepper. Heat the oil in a Dutch oven or large ovenproof pot over medium heat. Cook the meat in batches, turning to brown all sides. Transfer to a plate. Add the wine to the drippings in the pot and bring to a ...

View full recipe at My Recipes

Comments

Variations on Beef Bourguignonne

  • Beef Bourguignonne
    • 1/2 cup dry red wine
    • 7 cups cooked medium egg noodles (about 5 cups uncooked pasta)
    • 1 (10 1/2-ounce) can beef broth
    • 1/4 cup all-purpose flour
    • +8 other ingredients


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