Pat the beef dry with paper towels. Season with salt and pepper. Heat olive oil in a Dutch oven, sear the beef in batches until well browned on all sides. Remove and set aside.
Step 2
Add onions and carrots to the pot, cook 5–7 minutes until softened. Add garlic and cook 1 minute more.
Step 3
Return the meat to the pot, sprinkle the flour and toss to coat. Let the flour toast 1–2 minutes.
Step 4
Stir in the tomato paste, then pour in the wine and enough broth to just cover the meat. Add bay leaves and thyme. Bring to a gentle simmer.
Step 5
Cover and cook in the oven at 150–160°C (300–325°F) for 3–3.5 hours
Step 6
When the meat is fork-tender, add sautéed mushrooms if using and cook 10 more minutes. Adjust salt and pepper. Remove bay leaves.
Step 7
Serve hot with mashed potatoes, pasta, rice, polenta or bread. Garnish with fresh parsley.
This dish is special because...
Classic French 🇫🇷 beef bourguignon 🍷 slow-cooked, rich and melt-in-the-mouth.
