French provincial · France

Smoked Paprika and Thyme Bœuf Bourguignon with Red Wine and Mushrooms

Name: Smoked Paprika and Thyme 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 smoked paprika; 1 tbsp fresh thyme, finely chopped

A smoky depth from paprika enhances the traditional thyme notes, adding complexity to the stew.

182 minutes6 servings

Method

Add smoked paprika and thyme 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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