Easy Boeuf Bourguignon

Name: Easy Boeuf Bourguignon
Yield: Serves 4 servings
Ingredients: 1.1 lbs beef, cut into large cubes (500 g); 1.1 lbs carrots (500 g); 1 large onion; 1 clove garlic; 2 tablespoons sunflower oil; 2 tablespoons butter (about 1 oz or 25 g); 2 tablespoons all-purpose flour; 4 1/4 cups Burgundy red wine (1 liter); Salt; Espelette pepper (or substitute with a pinch of cayenne); Thyme; leaf Bay

Caroline Maire @cook_5906935

Perigord

Here’s an easy and quick way to make this classic dish.

Caroline Maire @cook_5906935

Perigord

Here’s an easy and quick way to make this classic dish.

Saved

Ingredients

Serves 4 servings

1.1 lbsbeef, cut into large cubes (500 g)
1.1 lbscarrots (500 g)
1large onion
1 clovegarlic
2 tablespoonssunflower oil
2 tablespoonsbutter (about 1 oz or 25 g)
2 tablespoonsall-purpose flour
4 1/4 cupsBurgundy red wine (1 liter)
Salt
Espelette pepper (or substitute with a pinch of cayenne)
Thyme
leafBay

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Steps

1

24 hours before cooking, place the beef, scrubbed and sliced carrots, peeled and sliced onion, thyme, bay leaf, garlic, salt, and Espelette pepper in a dish. Pour the wine over everything.
2

Cover with a clean cloth and place in a cool spot. Let marinate for 24 hours.
3

The next day, drain the beef and vegetables, reserving the wine and herbs.
4

In a Dutch oven, melt the butter with the oil and brown the beef on all sides. Set the beef aside.
5

In the same pot, sauté the vegetables in the beef drippings until the onions are translucent.
6

Return the beef to the pot with the vegetables. Sprinkle in the flour and cook, stirring, for 5 minutes.
7

Pour in the reserved wine and herbs. Simmer on very low heat for at least 3 hours.
8

30 minutes before the end, remove the lid to help the sauce thicken and coat the beef nicely. Keep the heat very low.
9

Serve with steamed potatoes or fresh pasta, along with the same wine used for the marinade.