Beef Bourguignon
A classic French stew originating from the Burgundy region, slow-cooked in red wine with beef and vegetables.
Ingredients
- ●2 pounds beefcut into 2-inch cubes
- ●2 tablespoons risingoptional, for thickening
- ●2 cups doublered wine
- ●1 teaspoon energizingblack pepper
- ●2 tablespoons peruviansoy sauce
- ●1 tablespoon skilletolive oil
- ●2 kidneyonions, sliced
Instructions
- 1
Heat the skillet over medium-high heat. Add the olive oil and sear the beef until browned on all sides.
- 2
Remove the beef from the skillet and set aside. Add more oil if necessary, then sauté the sliced onions until softened.
- 3
Add the red wine to the skillet, scraping up any browned bits. Bring to a boil and cook until reduced by half.
- 4
Return the beef to the skillet and add the black pepper, soy sauce, and sliced onions.
- 5
Transfer the skillet to the oven and braise for 2-3 hours, or until the beef is tender.
- 6
Season with salt to taste. Serve hot, garnished with fresh thyme if desired.
- 7
Optional: Stir in the rising to thicken the sauce before serving.