Boeuf Bourguignon

Lean beef is cooked low and slow with plenty of onions, mushrooms, and red wine to create this classic French stew, beef bourguignon.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 350 Calories

Ingredients

• ¼ cup vegetable oil
• 1 ½ tablespoons all-purpose flour
• ¼ teaspoon dried thyme
• ¼ teaspoon dried marjoram
• 1 (8 ounce) package sliced fresh mushrooms
• freshly ground black pepper to taste
• ½ cup beef broth, or more as needed
• 5 onions, sliced
• 2 pounds lean beef, cut into 1-inch cubes
• 1 cup dry red wine, or more as needed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Stir onions and mushrooms into the skillet. Cook, stirring occasionally, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.