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3 tablespoons olive oil
3 3/4 pounds beef bourguignon (cut into small pieces)
2 3/4 cups button mushrooms, halved
5 shallots, peeled
3 cloves of garlic, chopped
3 3/4 tablespoon flour
2 3/4 butter, softened
1 1/4 cups beef broth
1 bottle red Burgundy wine
2 bay leaves
3 thyme sprigs
2 dark chocolate squares
3 carrots, sliced
Add olive oil to a Dutch oven or large pan, and brown the pieces of beef, keeping them spaced out while cooking. Remove and set aside.
Add some more olive oil to the pan, and sauté the mushrooms with the whole shallots and the garlic; cook until golden brown.
Add the butter and flour, and cook until the mix thickens. Then add the beef broth, wine and the pieces of beef.
Continue cooking on high heat until the sauce begins to thicken, then add the thyme and bay leaves. Cover the pan and simmer on medium heat for 2 1/2 hours, stirring every 30 minutes.
Add the chunks of chocolate and carrots. Season with salt and pepper, and cook for another 30 minutes.
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