Jackie’s Beef Bourguignon

I love Jackie’s beef bourguignon. It takes awhile to come together, but makes enough to serve a large group. I always make mashed potatoes to go with it.

Time: 2.5 hours

Serves: 8

Ingredients:

  • 1/3 cup butter
  • 2 cups small mushrooms
  • 2 large onions, cut into 8 pieces
  • 3 pounds lean boneless beef, cut into 2-inch cubes
  • 1/4 cup flour
  • 2 cups beef stock
  • 2 cups dry red wine
  • 1 tablespoon tomato paste
  • 4 garlic cloves, crushed
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Black pepper
  • 2 cups baby carrots

Directions:

  1. In a large skillet or dutch oven, melt half of the butter and brown the mushrooms. Remove. Add remaining butter and brown onions. Remove. Add beef cubes and brown in batches. Remove.
  2. To the drippings, add the remaining butter and whisk in the flour. Add stock, wine, and tomato paste. Bring to a boil, stirring constantly until it thickens. Add the garlic, salt, thyme, bay leaf, and pepper.
  3. Return meat to the pan and cover, cooking on medium-low for about 1.5 hours. Add baby carrots, onions and mushrooms to the pot and cook for about 30 more minutes. Remove bay leaf and serve.