Dinner · French · 25 min
Boeuf Bourguignon Classique
- Calories
- 831
- Protein
- 52g
- Carbs
- 93g
- Fat
- 25g
Ingredients
- 6 oz beef chuck
- 1.2 tbsp olive oil
- 1.25 cup yellow onion
- 1.25 cup carrot
- 1 clove garlic
- 1 tsp tomato paste
- 5 tbsp all-purpose flour
- 1.265 cup dry red wine
- 1 cup beef broth
- 2 sprig thyme
- 1 each bay leaf
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1.996 cup cremini mushrooms
- 1.25 cup onion
Method
- 01Pat beef chuck dry with paper towels and season with salt and black pepper.
- 02Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering.
- 03Add beef chuck in a single layer without crowding and sear until deeply browned on all sides, 6-8 minutes total. Remove beef and set aside on a plate.
- 04Reduce heat to medium. Add yellow onion and diced carrots to the pot and sauté until softened and lightly golden, 5-7 minutes.
- 05Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 06Sprinkle all-purpose flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
- 07Pour in dry red wine, scraping up all browned bits from the bottom of the pot, and simmer for 2-3 minutes until reduced slightly.
- 08Return the seared beef to the pot along with beef broth, thyme sprigs, and bay leaf. Bring to a gentle simmer.
- 09Cover tightly, reduce heat to low, and braise for 1.5 to 2 hours until the beef reaches an internal temperature of 145°F (63°C) and is fork-tender.
- 10In a small skillet over medium heat, sauté quartered cremini mushrooms and peeled pearl onions in a ladle of stew fat until golden and tender, about 8 minutes.
- 11Remove thyme sprigs and bay leaf from the braise. Season sauce with salt and black pepper to taste, transfer to a serving dish, and crown with the sautéed mushrooms and pearl onions.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
