Boeuf Bourguignon
This recipe for beef bourguignon can accompany either rice or noodles when served.
Ingredients
- ¼ cup vegetable oil
- 5 onions, sliced
- 2 pounds lean beef, cut into 1-inch cubes
- 1 ½ tablespoons all-purpose flour
- ¼ teaspoon dried marjoram¼ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- freshly ground black pepper to taste
- 1 cup dry red wine, or more as needed
- ½ cup beef broth, or more as needed
- 1 (8 ounce) package sliced fresh mushrooms
Instructions
- Heat oil in a large, heavy skillet over medium heat. Cook and stir onions in hot oil until tender, about 10 minutes. Transfer to a bowl.
- Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours. Add more wine and broth as needed, in a 2:1 ratio, to keep beef barely submerged throughout the cooking time.
- Stir onions and mushrooms into the skillet. Cook, stirring occasionally, until mushrooms are tender, and sauce is thick and dark brown, about 30 minutes.
Notes
- Substitute olive oil for vegetable oil if desired.
Nutrition
Calories: 350kcalCarbohydrates: 16gProtein: 20gFat: 21gSaturated Fat: 7gCholesterol: 58mgSodium: 97mgPotassium: 592mgFiber: 3gSugar: 7gVitamin C: 11mgCalcium: 44mgIron: 3mg
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