Name: Beef Bourguignon Without the Burgundy
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Boneless beef chuck roast, cut into 2-inch cubes - 1 (2 1/2 pound); Salt and freshly ground black pepper to taste - 1 (2 1/2 pound); Vegetable oil - 2 tablespoons; Onion, chopped - 1; Butter - 1 tablespoon; Flour - 2 tablespoons; Merlot wine - 2 cups; Beef broth - 2 cups; Carrots, cut into 1-inch pieces - 2; Celery, cut into 1/2-inch pieces - 2 stalks; Fresh thyme - 4 sprigs; Bay leaf - 1

Ingredients for - Beef Bourguignon Without the Burgundy

1. Boneless beef chuck roast, cut into 2-inch cubes 1 (2 1/2 pound)

2. Salt and freshly ground black pepper to taste 1 (2 1/2 pound)

3. Vegetable oil 2 tablespoons

4. Onion, chopped 1

5. Butter 1 tablespoon

6. Flour 2 tablespoons

7. Merlot wine 2 cups

8. Beef broth 2 cups

9. Carrots, cut into 1-inch pieces 2

10. Celery, cut into 1/2-inch pieces 2 stalks

11. Fresh thyme 4 sprigs

12. Bay leaf 1

How to cook deliciously - Beef Bourguignon Without the Burgundy

1 . Stage

Generously season beef with salt and pepper.

2 . Stage

Heat oil in a large Dutch oven over high heat. Cook and stir beef cubes in hot oil until browned on all sides, 10 to 15 minutes. Transfer meat to a plate.

3 . Stage

Cook and stir onion, butter, and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture; cook and stir until onion starts to soften, 3 to 4 minutes.

4 . Stage

Pour wine into onion mixture; bring to a simmer and cook until wine is reduced by half, about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth, carrots, celery, thyme sprigs, bay leaf, and salt. Bring to a simmer, cover the pot with a lid, and simmer for 1 1/2 hours on low until meat is almost tender.

5 . Stage

Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.