French provincial · France

Cinnamon and Rosemary Bœuf Bourguignon with Red Wine and Mushrooms

Name: Cinnamon and Rosemary Bœuf Bourguignon with Red Wine and Mushrooms
Total time: 182 min
Yield: 6 servings
Cuisine: French provincial
Ingredients: 1.5 kg beef chuck; 1 cup red wine; 200g mushrooms; 1 onion; 2 carrots; 2 celery stalks; 2 tbsp olive oil; 1 tbsp thyme; 1 bay leaf; 1/2 cup beef broth; 1/2 tsp ground cinnamon; 1 tbsp fresh rosemary, finely chopped

A warm, earthy twist on the classic stew with a hint of sweetness from cinnamon and aromatic rosemary.

182 minutes6 servings

Method

Add cinnamon and rosemary to the pot with the wine, mushrooms, thyme, bay leaf, and broth. Simmer 2 hours.
Cut beef into 2cm cubes, season with salt and pepper.
In a large pot, heat oil, brown beef in batches, set aside.
Add onion, carrots, and celery, sauté 5 minutes.
Add wine, mushrooms, thyme, bay leaf, and broth, simmer 2 hours.
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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