Beef & Red Wine Bourguignon

Préparation

1. 1

   Prep the ingredients

   On a cutting board, cut and dry the beef, cut the carrots, quarter the mushrooms, peel the pearl onions, and finely chop the rosemary.
2. 2

   Brown the beef

   Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef with 3/4 tsp salt and 1/2 tsp black pepper, then brown in batches, turning the pieces.

   12 min

   Astuce: Brown in batches so the meat sears rather than steams.

3. 3

   Cook the vegetables

   Add the butter, carrots, mushrooms, and pearl onions to the Dutch oven over medium heat. Stir occasionally.

   10 min
4. 4

   Build the gravy

   Stir the tomato paste, flour, and rosemary into the pot over medium heat for a minute. Pour in the red wine and beef broth while scraping up browned bits.

   4 min
5. 5

   Braise until tender

   Return the beef and its juices to the Dutch oven. Cover and simmer gently over low heat, stirring once or twice.

   60 min

   Astuce: Keep the simmer gentle; a hard boil can make stew meat tough.

6. 6

   Taste and serve

   Taste the stew in the Dutch oven and add up to 1/4 tsp salt and a few grinds of black pepper if needed; serve when the gravy tastes rounded.

   2 min