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)

Ingredient Facts and Health Benefits

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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.