Beef Bourguignon Without the Burgundy

Beef Bourguignon Without the Burgundy

This recipe for beef Merlot is one of my favorites, and a take-off on the venerable beef bourguignon, beef braised in Burgundy wine. Serve over mashed potatoes.

Preparation Time
25 mins
Cooking Time
2 hr
Total Time
2 hr 25 mins
Calories
550 Calories

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 cubes in hot oil until browned on all sides, 10 to 15 minutes. Transfer meat to a plate.
Step 3
Cook and stir onion, butter, and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture; cook and stir until onion starts to soften, 3 to 4 minutes.
Step 4
Pour wine into onion mixture; bring to a simmer and cook until wine is reduced by half, about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth, carrots, celery, thyme sprigs, bay leaf, and salt. Bring to a simmer, cover the pot with a lid, and simmer for 1 1/2 hours on low until meat is almost tender.
Step 5
Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.
Beef Bourguignon Without the Burgundy
Beef Bourguignon Without the Burgundy
Beef Bourguignon Without the Burgundy
Beef Bourguignon Without the Burgundy

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

Categories

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