Boeuf Bourguignon


  • ¼ cup vegetable oil
  • 5onions, 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

  • Step 1

    Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.


  • Step 2

    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.

  • Step 3

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

  • Cook's Notes:

    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.

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