French provincial · France

Bœuf Bourguignon with Red Wine and Potatoes

Name: Bœuf Bourguignon with Red Wine and Potatoes
Total time: 150 min
Yield: 6 servings
Cuisine: French provincial
Ingredients: 1.5 kg beef chuck, cut into cubes; 1 bottle red wine (e.g., Burgundy); 2 carrots, sliced; 2 celery stalks, chopped; 4 potatoes, peeled and cubed; 1 onion, diced; 2 tbsp olive oil; 1 tsp thyme; 1 bay leaf

A hearty French stew of beef braised in red wine with potatoes and aromatic vegetables.

150 minutes6 servings

Method

Heat oil in a large pot over medium heat.
Brown beef cubes in batches, set aside.
Add onions, carrots, celery, and garlic; cook until softened.
Add wine, thyme, bay leaf, and beef; simmer for 2 hours.
Add potatoes and simmer for 30 minutes more.
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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