French bistro · France

Bœuf Bourguignon with Red Wine and Carrots

Name: Bœuf Bourguignon with Red Wine and Carrots
Total time: 150 min
Yield: 4 servings
Cuisine: French bistro
Ingredients: 1.5 lbs beef chuck, cut into cubes; 2 cups red wine; 1 onion, chopped; 2 cloves garlic, minced; 2 carrots, sliced; 1 cup mushrooms, sliced; 2 tbsp olive oil; 1 tsp thyme; Salt and pepper to taste

A rich French beef stew with red wine, carrots, and mushrooms.

150 minutes4 servings

Method

Heat olive oil in a pot and brown beef on all sides. Remove and set aside.
Sauté onion, garlic, carrots, and mushrooms until tender.
Add red wine, thyme, and beef. Simmer for 1.5-2 hours until tender.
Season and serve with mashed potatoes or crusty bread.
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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