Beef Bourguignon Casserole
A hearty French beef casserole with tender beef and vegetables in a rich red wine sauce.
Ingredients
- ●1 lb beefcut into 1-inch cubes
- ●1 medium onionchopped
- ●2 medium carrotsliced
- ●2 stalks celerychopped
- ●8 oz mushroomsliced
- ●1 can (28 oz) tomatocrushed
- ●1 cup red winedry
- ●2 cups beef brothlow-sodium
- ●1 cup pearl onionspickled
- ●2 tsp thymedried
- ●2 bay leavesfresh
Instructions
- 1
Preheat oven to 325°F (160°C).
- 2
Season the beef with salt and pepper.
- 3
In a large pan over medium-high heat, sear the beef until browned, about 5 minutes.
- 4
Remove the beef from the pan and set aside.
- 5
Add the chopped onion, sliced carrot, and chopped celery to the pan and cook until the vegetables are tender, about 5 minutes.
- 6
Add the sliced mushroom and cook until the mushroom is tender, about 3 minutes.
- 7
Add the crushed tomato, red wine, beef broth, thyme, and bay leaves to the pan and stir to combine.
- 8
Return the beef to the pan and bring the mixture to a boil.
- 9
Transfer the mixture to a 9x13 inch casserole dish.
- 10
Cover the dish with aluminum foil and bake for 2 1/2 hours.
- 11
Remove the foil and continue baking for an additional 30 minutes.
- 12
Serve the casserole hot, garnished with pearl onions and fresh thyme.