Ingredients
Scale
Beef Bourguignon Base:
- 2 pounds beef short ribs or chuck, cut into 2-inch pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup red wine (Burgundy or Côtes du Rhône recommended)
- 2 cups beef broth
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
Thickening the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Prepare the Beef:
- Season the beef with salt and pepper. Coat with flour and shake off the excess.
- Sear the Beef:
- Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.
- Sauté the Vegetables:
- In the same pot, add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Deglaze and Combine:
- Pour in the red wine and scrape the bottom of the pot to release any browned bits. Add beef broth, thyme, and the seared beef. Stir to combine.
- Cook:
- For a Dutch oven: Cover and cook in a preheated oven at 300°F (150°C) for 2.5 to 3 hours.
- For a slow cooker: Transfer the mixture to the slow cooker and cook on low for 8 to 10 hours.
- Thicken the Sauce:
- If needed, melt butter in a small pan and whisk in flour to form a roux. Stir the roux into the stew and cook until thickened.
- Serve:
- Serve hot over mashed potatoes, egg noodles, or crusty bread. Garnish with fresh parsley if desired.
Notes
Prep Time: 20 minutes
Cooking Time: 3 hours (Dutch oven) or 8-10 hours (slow cooker)
Total Time: 3 hours 20 minutes (Dutch oven) or 8 hours 20 minutes (slow cooker)
Calories: 420 kcal per serving
Servings: 6
