Boeuf Bourguignon
A classic French stew made with tender beef short ribs in a rich, flavorful broth. Serve with crusty bread or over egg noodles.
Ingredients
- ●2 pounds beef short ribscut into 2-inch pieces
- ●1 large onionchopped
- ●2 medium carrotpeeled and chopped
- ●2 stalks celerychopped
- ●3 cloves garlicminced
- ●2 cups red winesuch as Cabernet Sauvignon or Merlot
- ●2 cups beef broth
- ●2 tablespoons tomato paste
- ●2 bay leavesfresh or dried
- ●1 teaspoon thymefresh or dried
- ●2 tablespoons all-purpose flour
Instructions
- 1
Heat oil in the pot au feu over medium-high heat. Sear the beef short ribs until browned on all sides, about 5 minutes.
- 2
Remove the beef from the pot and set aside. Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook until the vegetables are tender, about 5 minutes.
- 3
Add the minced garlic to the pot and cook for 1 minute.
- 4
Add the red wine to the pot, scraping up any browned bits from the bottom. Bring the wine to a boil and cook until it has reduced by half, about 5 minutes.
- 5
Add the beef broth, tomato paste, bay leaves, and thyme to the pot. Stir to combine.
- 6
Return the beef short ribs to the pot and bring the stew to a boil. Cover the pot and transfer it to the oven.
- 7
Bake the stew in the au feu for 2 1/2 to 3 hours, or until the beef is tender.
- 8
Remove the pot from the oven and season the stew with salt and pepper to taste.
- 9
Serve the boeuf bourguignon hot, garnished with fresh thyme and crusty bread on the side.