Boeuf Bourguignon

Lean beef is cooked low and slow with plenty of onions, mushrooms, and red wine to create this classic French stew, beef bourguignon.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 15 mins
• Total Time: 2 hr 35 mins
• Calories: 350 Calories

Ingredients

• 1 (8 ounce) package sliced fresh mushrooms
• freshly ground black pepper to taste
• 5 onions, sliced
• 2 pounds lean beef, cut into 1-inch cubes
• 1 cup dry red wine, or more as needed
• 0.25 teaspoon dried thyme
• 0.25 cup vegetable oil
• 0.25 teaspoon dried marjoram
• 0.5 cup beef broth, or more as needed
• 1.5 tablespoons all-purpose flour

Recipe Instructions

Step 1

Heat oil in a large, heavy skillet over medium heat. Cook and stir onions in hot oil until tender, about 10 minutes. Transfer to a bowl.

Step 2

Stir onions and mushrooms into the skillet. Cook, stirring occasionally, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

Step 3

Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours. Add more wine and broth as needed, in a 2:1 ratio, to keep beef barely submerged throughout the cooking time.