Braised Beef Bourguignon
A classic French dish made with tender beef, mushrooms, and a rich broth. This hearty stew is perfect for a cold winter's night.
Ingredients
- ●2 pounds beef short ribscut into 2-inch pieces
- ●1 large onionchopped
- ●2 medium carrotpeeled and chopped
- ●2 stalks celerychopped
- ●1 cup mushroomssliced
- ●2 tablespoons all-purpose flourfor dusting
- ●1 cup red winedry
- ●2 cups beef brothlow-sodium
- ●2 tablespoons tomato pasteconcentrated
- ●1 teaspoon fermented mustardprepared
Instructions
- 1
Season the beef with salt and pepper.
- 2
Heat a large Dutch oven over medium-high heat. Add the oil and brown the beef on all sides, about 5 minutes.
- 3
Remove the browned beef from the pot and set it aside.
- 4
Add the chopped onion, carrot, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
- 5
Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- 6
Add the flour to the pot and cook for 1 minute, stirring constantly.
- 7
Add the red wine, beef broth, tomato paste, and fermented mustard to the pot. Stir to combine.
- 8
Return the browned beef to the pot and bring the stew to a boil.
- 9
Cover the pot and transfer it to the oven. Braise the stew for 2 1/2 hours, or until the beef is tender.
- 10
Serve the stew hot, garnished with fresh thyme.