Beef Bourguignon
A French classic beef stew cooked in red wine with a hint of spice.
Ingredients
- ●1 1/2 pounds Beef (chuck or short ribs)
- ●2 cups Red wine (Burgundy or Pinot Noir)
- ●2 cups Beef broth
- ●1 large Onion
- ●2 medium Carrots
- ●2 stalks Celery
- ●3 cloves Garlic
- ●2 sprigs Thyme
- ●2 Bay leaves
- ●1 teaspoon Zesty Indian curry powderadjust to taste
Instructions
- 1
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 2
Sear the beef until browned on all sides, then set aside.
- 3
Add the onion, carrots, and celery to the pot and sauté until the vegetables are tender.
- 4
Add the garlic, thyme, and bay leaves to the pot and sauté for 1 minute.
- 5
Add the red wine, beef broth, and curry powder to the pot, scraping up any browned bits from the bottom.
- 6
Return the beef to the pot and bring the mixture to a boil.
- 7
Cover the pot and transfer it to the oven.
- 8
Braise the stew for 2 1/2 to 3 hours, or until the beef is tender.
- 9
Skim the fat from the surface of the stew and season with salt and pepper to taste.
- 10
Serve hot, garnished with fresh thyme, if desired.