Beef Bourguignon

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Preheat your oven to 350°F (175°C).

Ingredients quick view

2 pounds beef chuck, cut into 2-inch cubes

750 ml red wine (preferably Burgundy)

4 cups beef broth

2 tablespoons tomato paste

1 tablespoon olive oil

1 yellow onion, chopped

2 cloves garlic, minced

4 carrots, sliced

8 ounces mushrooms, quartered

2 tablespoons all-purpose flour

1 bay leaf

3 sprigs fresh thyme

Salt

Pepper

For best results, marinate the beef in red wine overnight for deeper flavor.

Pair with some crusty baguette to soak up the sauce.

Let the stew sit for a few hours or overnight in the refrigerator to enhance flavors.

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