Beef Bourguignon Without The Burgundy
Martha stewart's instant pot beef stew with dijon & tomato.
Recipe Summary Beef Bourguignon Without The Burgundy
This recipe for beef Merlot is one of my favorites, and a take-off on the venerable beef bourguignon, beef braised in Burgundy wine. Serve over mashed potatoes.
Ingredients | Soup Spoon Beef Stew1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch cubessalt and freshly ground black pepper to taste2 tablespoons vegetable oil1 onion, chopped1 tablespoon butter2 tablespoons flour2 cups Merlot wine2 cups beef broth2 carrots, cut into 1-inch pieces2 stalks celery, cut into 1/2-inch pieces4 sprigs fresh thyme1 bay leafDirectionsGenerously season beef with salt and pepper.Heat oil in a large Dutch oven over high heat. Cook and stir beef cubes in hot oil until browned on all sides, 10 to 15 minutes. Transfer meat to a plate.Cook and stir onion, butter, and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture; cook and stir until onion starts to soften, 3 to 4 minutes.Pour wine into onion mixture; bring to a simmer and cook until wine is reduced by half, about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth, carrots, celery, thyme sprigs, bay leaf, and salt. Bring to a simmer, cover the pot with a lid, and simmer for 1 1/2 hours on low until meat is almost tender.Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.Info | Soup Spoon Beef Stewprep:
25 mins
cook:
2 hrs 15 mins
total:
2 hrs 40 mins
Servings:
4
Yield:
4 servings
TAG : Beef Bourguignon Without The BurgundySoups, Stews and Chili Recipes, Soup Recipes, Beef Soup Recipes,
