Beef Bourguignon
Servings 0
Ingredients
- 2 tablespoons olive oil
- 2 lb. beef chuck cut into 1-inch cubes
- 1 onion chopped
- 4 cloves garlic minced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 bay leaf
- 1 lb. cremini mushrooms quartered
- 2 tablespoons arrowroot powder
- 2 tablespoons cold water
Instructions
- 1. Heat the olive oil in a large skillet over medium-high heat.
- 2. Add the beef and onion and cook until browned, about 5 minutes.
- 3. Add the garlic, carrots, and celery and cook for an additional 3 minutes.
- 4. Stir in the tomato paste, thyme, rosemary, salt, and pepper and cook for 1 minute.
- 5. Add the red wine and beef broth and bring the mixture to a simmer.
- 6. Add the bay leaf, cover the skillet, and reduce the heat to low.
- 7. Simmer for 1 1/2 hours until the beef is tender.
- 8. Add the mushrooms and cook for an additional 15 minutes.
- 9. In a small bowl, combine the arrowroot powder and cold water and stir to combine.
- 10. Slowly add the arrowroot mixture to the slow cooker and stir to combine.
- 11. Cover the slow cooker and cook for an additional 20 minutes until the sauce has thickened.
- 12. Serve with mashed potatoes or noodles.
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