Ingredients:
For the Stew:
3 lbs beef chuck, cut into 2-inch cubes
Salt and pepper to taste
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 cups red wine (preferably Burgundy)
2 cups beef broth
2 tablespoons tomato paste
2 tablespoons fresh thyme leaves
2 bay leaves
1 cup carrots, sliced
1 cup pearl onions, peeled
1 cup mushrooms, sliced
1/4 cup fresh parsley, chopped (for garnish)
Instructions:
Prepare the Beef:
Season the beef cubes with salt and pepper. Dredge in flour, shaking off excess. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the beef cubes on all sides, working in batches if necessary. Remove beef and set aside.
Cook the Aromatics:
In the same pot, add chopped onion and cook until softened. Stir in minced garlic and cook for an additional minute. Add tomato paste and cook for another minute.
Build the Stew:
Return the beef to the pot. Pour in red wine and beef broth, scraping up any browned bits from the bottom of the pot. Add thyme, bay leaves, carrots, pearl onions, and mushrooms. Bring to a boil.
Simmer:
Reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is tender and the sauce has thickened. Check seasoning and adjust with salt and pepper if needed.
Serve:
Garnish with chopped parsley. Serve the beef bourguignon with mashed potatoes, rice, or crusty bread.