Beef Bourguignon

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 9/15/2020

A lightened-up version of a classic French beef stew.

Serves: 8 Save

Ingredients (18)

  • 1½ tsp Olive Oil
  • 1½ lb Beef Stew Meat, Lean
  • 2 cup Sliced Onion
  • 2 cup Sliced Carrot
  • 1 cup Diced Green Bell Pepper
  • or 1 cup Diced Red Bell Pepper
  • 14 oz Canned Diced Tomatoes
  • 12 oz Button Mushrooms
  • 14 oz Low Sodium Beef Broth
  • 1½ cup Dry Red Wine
  • 2 Garlic Cloves
  • 2 T Tomato Paste
  • 1 Dried Bay Leaf
  • ½ tsp Dried Thyme
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 3 T All Purpose Flour
  • 2 T Butter
  • 2 T Chopped Italian (Flat Leaf) Parsley (optional)

Directions

  1. Heat oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until brown. Remove to a plate.

  2. Add onion, carrot, mushrooms and bell pepper to pan; cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Return beef and any juices to pan. Add tomatoes and next 8 ingredients (tomatoes through black pepper). Cover and bring to a simmer. Cook 2 hours or until beef is tender. Discard bay leaf.

  3. Combine flour and butter in a small bowl. Mix with your fingers or a fork until mixture becomes a paste. Ladle about 1/2 cup pan juices into flour mixture. Whisk until very smooth. Add to pan. Stir well.

  4. To serve, ladle into soup plates and sprinkle with parsley if using.

     

Oaxacan Negroni

The Bar

Ingredients (5)

  • 1 oz. Casamigos Mezcal Joven
  • 1 oz. Red Italian Bitters
  • 1 oz. Sweet Vermouth
  • 2 Dashes Orange Bitters
  • Charred Grapefruit Peel Garnish
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