Rustic Herb-Infused Beef Bourguignon
A delicious twist on the classic beef bourguignon, infused with aromatic herbs for a rich, hearty meal perfect for any season.
Prep time: 20 minutesCook time: 3 hoursServes: 6
Ingredients
2 lbs beef chuck, cut into 1-inch cubes
3 tbsp olive oil
1/2 cup all-purpose flour
1/4 cup brandy
1 bottle red wine (preferably Burgundy)
2 cups beef broth
3 cloves garlic, minced
1 large onion, diced
4 carrots, sliced into 1/2-inch pieces
2 stalks celery, chopped
2 tbsp tomato paste
1 tsp dried thyme
2 bay leaves
1/2 lb baby portobello mushrooms, quartered
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Instructions
1. In a large bowl, season beef cubes with salt and pepper, then coat with flour.
2. In a Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, setting aside when done.
3. In the same pot, add onions, carrots, celery, and garlic; sauté for 5 minutes until softened.
4. Return the beef to the pot, stir in tomato paste, and cook for 1 minute.
5. Pour in brandy and wine, scraping the bottom with a wooden spoon to deglaze the pot.
6. Add beef broth, thyme, and bay leaves; bring to a boil.
7. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
8. Add mushrooms and continue to cook for another 30 minutes.
9. Remove bay leaves, adjust seasoning, and sprinkle with parsley before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
