Beef Bourguignon Without the Burgundy recipe

Name: Beef Bourguignon Without the Burgundy
Prep time: 25 min
Cook time: 2 h 25 min
Total time: 2 h 50 min
Ingredients: 1 tablespoon butter; 2 tablespoons vegetable oil; 1 onion, chopped; 1 bay leaf; salt and freshly ground black pepper to taste; 2 cups beef broth; 4 sprigs fresh thyme; 2 tablespoons flour; 1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch cubes; 2 cups Merlot wine; 2 carrots, cut into 1-inch pieces; 2 stalks celery, cut into 1/2-inch pieces

Recipe Instructions

Step 1

Generously season beef with salt and pepper.

Step 2

Heat oil in a large Dutch oven over high heat. Cook and stir beef in hot oil until browned on all sides, 10 to 15 minutes. Use a slotted spoon to transfer meat to a plate.

Step 3

Cook and stir onion, butter, and a pinch of salt in drippings in the Dutch oven until onion begins to sweat. Stir in flour; cook and stir until onion starts to soften, 3 to 4 minutes. Pour in wine; bring to a simmer and cook until wine is reduced by half, about 10 minutes.

Step 4

Return beef and any accumulated juices to the Dutch oven. Add broth, carrots, celery, thyme sprigs, and bay leaf; season with salt. Bring to a simmer, cover the pot with a lid, and cook over low heat until meat is almost tender, about 1 hour 30 minutes.