Beef Bourguignon
A rich and flavorful beef stew, slow-cooked with aromatic herbs and vegetables.
Ingredients
- 2 lbs Beef chuck, cut into cubes
- 3 tbsp Olive oil
- 2 Onions, chopped
- 3 Cloves garlic, minced
- 2 cups Beef broth
- 2 tbsp Tomato paste
- 2 Carrots, sliced
- 1 tsp Thyme
- 1 Bay leaf
- Salt and pepper to taste
- 8 oz Mushrooms, quartered
- 2 tbsp Cornstarch (optional, for thickening)
- 2 tbsp Water (optional, for thickening)
Instructions
- Place the olive oil in a large saucepan and heat it to medium. Brown the beef cubes in batches and set aside.
- In the same pot, add onions and garlic. Sauté until soft.
- Combine beef broth, grape juice, and tomato paste. Mix well.
- Return beef to the pot. Add carrots, thyme, bay leaf, salt, and pepper.
- Once it reaches a boil, cook the meat for 2 hours, or until tender.
- Cook an extra 30 minutes after adding the mushrooms.
- For a thicker sauce, mix cornstarch and water, then stir into the stew and cook until thickened.