Simple Way to Boeuf Bourguignon Le Petit Paris

Boeuf Bourguignon

Le boeuf bourguignon met à l'honneur le bœuf, le vin et la marinade.

Recipe Summary Boeuf Bourguignon

Can be served over rice or noodles.

Ingredients | Boeuf Bourguignon Le Petit Paris

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 marjoram

¼ teaspoon dried thyme

freshly ground black pepper to taste

1 cup dry red wine

½ cup beef broth

1 (8 ounce) package sliced fresh mushrooms

Directions

Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir 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.

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

Substitute olive oil for the vegetable oil if desired.

Add beef broth and wine (1 part broth to 2 parts wine) as needed in step 2 to keep beef barely covered.

Info | Boeuf Bourguignon Le Petit Paris

prep: 20 mins cook: 2 hrs 14 mins total: 2 hrs 34 mins Servings: 8 Yield: 8 servings

TAG : Boeuf Bourguignon

Soups, Stews and Chili Recipes, Stews, Beef,