Le Creuset Beef Bourguignon Recipe
Ingredients
Meat Selection:
- 2 pounds beef chuck cut into cubes
Vegetables:
- 3 large carrots sliced
- 1 onion chopped
- 3 cloves garlic minced
- 8 ounces mushrooms sliced
Aromatics And Herbs:
- 2 sprigs fresh thyme
- 2 bay leaves
Wine Choice:
- 1 ½ cups dry red wine such as Pinot Noir or Burgundy
Other Ingredients:
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
Preparing The Ingredients:
- Start by preparing all the ingredients as mentioned above.
Browning The Meat:
- In a large Le Creuset pot or Dutch oven, heat olive oil over medium-high heat.
- Add the beef cubes in batches, ensuring not to overcrowd the pot, and brown them on all sides. Remove and set aside.
Cooking The Vegetables:
- Add the minced garlic and chopped onion to the same pot. Sauté until fragrant and translucent.
- Add the sliced carrots and cook until slightly softened.
- Stir in the sliced mushrooms and cook until they start to brown.
Braising The Beef:
- Put the browned beef back in the pot.
- Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
- Stir in the tomato paste, fresh thyme, and bay leaves.
- Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer gently for 2-3 hours until the beef is tender and the flavors have melded together.