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Beef Bourguignon

Make this Tonight - "Retro Cool Beef Bourguignon with Creamed Roasted Potato"

30
Prep Time
(minutes)
120
Cook Time
(minutes)
4
Servings

Ingredients

  • 3-4 lbs beef chuck stew meat
  • 2 Cups flour
  • 2 bottles red wine
  • 2 yellow onions
  • 1 head of garlic
  • 8 carrots
  • Salt and Pepper

Steps

  1. Cut beef into 1 inch cubes, toss with flour and salt and pepper until thoroughly coated, sear in small batches in dutch oven until browned on all sides. Set aside on a plate.
  2. Add rough chopped onions and garlic to pot with more oil and saute until translucent, add a couple of good splashes of wine and stir to deglaze.
  3. Add meat and remaining wine. Simmer for 1 ½ hours.
  4. Add carrots cut in rounds and half rounds at the thickets parts and cook an additional 30 minutes or until the meat is fork-tender.
  5. Taste and adjust seasoning with salt, pepper and olive oil to taste.