Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Beef Bourguignon with Merlot

4.8
Save
Rate
Tap to rate
PREP TIME
25 min
COOKING TIME
145 min
TOTAL TIME
170 min
SERVINGS
4 servings
Dinner
Beef Bourguignon with Merlot
Ingredients
  • 1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch cubes
  • salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 2 cups Merlot wine
  • 2 cups beef broth
  • 2 carrots, cut into 1-inch pieces
  • 2 stalks celery, cut into 1/2-inch pieces
  • 4 sprigs fresh thyme
  • 1 bay leaf
Instructions
1
Prepare the beef by generously sprinkling it with salt and pepper to taste
2
Heat a generous amount of oil in a large Dutch oven over extremely high heat. Sear the beef in hot oil until it is nicely browned on all sides, taking around 10 to 15 minutes. Utilize a slotted spoon to transfer the meat to a plate for further use.
3
Sauté sliced onions, butter, and a small amount of salt in the remaining drippings within the Dutch oven until they begin to release their moisture. Introduce a small amount of flour; cook and stir constantly until the onions start to soften, approximately 3 to 4 minutes. Pour in a decent amount of wine; bring the mixture to a gentle simmer and cook until it is reduced by half, roughly 10 minutes.
4
Return the beef and any accumulated juices to the Dutch oven. Add a decent amount of broth, carrots, celery, thyme sprigs, and bay leaf; season with salt to taste. Bring the mixture to a gentle simmer, cover the pot with a lid, and cook over low heat until the meat is almost tender, taking around 1 hour 30 minutes.
5
Remove the lid and continue cooking at a gentle simmer until the meat is tender and the stew has thickened, taking approximately 30 minutes more. Season with salt to taste.