Beef Bourguignon

Ingredients

• •1 pound beef chuck
• •4 medium carrots
• •1 large onion
• •2 pints button mushrooms
• •1 cup red wine
• •2 cups beef broth
• •½ teaspoon thyme
• •½ teaspoon rosemary
• •¼ teaspoon cayenne pepper
• •1½ tablespoons all purpose flour
• •2 tablespoons extra virgin olive oil
• •1 leaf bay leaf

Method

Adapted from foodista.com

1. 1Cut your vegetables.
2. 2Set aside (put mushrooms in a separate bowl).
3. 3Cut beef into bite size.
4. 4Put in a bowl.
5. 5Sprinkle flour over and toss the meat around to coat lightly.
6. 6With a large pot over high heat, add 1 tbsp olive oil.
7. 7Wait for about a minute until the pot is really hot and add your beef (otherwise your meat will stay a grey color instead of a nice golden brown. If you do not have a large pot, do your beef in batches so as not to crowd the pot).
8. 8Cook for about 5 minutes and turn the meat over.
9. 9Cook for another 3-4 minutes until you get a nice color and remove from the pot (do not turn off the heat).
10. 10Put aside in a bowl.
11. 11Add 1 tbsp olive oil to the pot.
12. 12Add onions, carrots, thyme and rosemary.
13. 13Cook for about 7 minutes (stir frequently to keep the bottom of the pot from burning).
14. 14Put the meat back in the pot.
15. 15Add wine.
16. 16Bring to boil.
17. 17Lower the heat.
18. 18Simmer for 5 minutes.
19. 19Add bay leaf, cayenne pepper, beef broth.
20. 20Bring to boil.
21. 21Lower the heat.
22. 22Cover.
23. 23Simmer for 20 minutes.
24. 24Add mushrooms.
25. 25Simmer for 30 minutes.
26. 26Remove bay leaf, season with salt and pepper, and serve.