French · France
Bourguignon-Style Beef
Rich beef stew with a deep red wine sauce
135 minutes4 servings
Ingredients
Method
- Cut beef into 3cm pieces
- Sauté sausage until golden, remove and set aside
- Brown beef in batches in the same pan
- Add leek, parsnip, and garlic to the pot
- Stir in garlic and thyme
- Pour in wine, bring to a simmer
- Add pearl onions and mushrooms
- Return sausage to the pot
- Simmer 2 hours until meat is tender
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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