Ingredients:
- 2 lbs. beef chuck, cut into 2-inch cubes
- 3 tablespoons Premium Extra Virgin Olive Oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 3 tablespoons Denissimo Dark Balsamic Vinegar
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 sprig fresh rosemary (or 1/2 teaspoon dried)
- 1 sprig fresh thyme (or 1/2 teaspoon dried)
- 4 large carrots, sliced diagonally into 1-inch pieces
- 8 oz mushrooms, halved or quartered depending on size
- 12 pearl onions, peeled
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Season beef cubes with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of EVOO over medium-high heat. Add beef cubes in batches, ensuring not to overcrowd, and brown on all sides. Transfer browned beef to a plate and set aside.
- In the same pot, add another tablespoon of EVOO if needed. Add diced onion and garlic, sautéing until translucent, about 2-3 minutes.
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Add red wine and balsamic vinegar to the pot, scraping up any browned bits from the bottom. Let the mixture simmer for a couple of minutes to reduce slightly.
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Return browned beef to the pot along with any accumulated juices. Add beef broth, tomato paste, bay leaf, rosemary, and thyme. Bring to a boil, then reduce heat to low, cover, and let simmer for 1.5 hours.
- Stir in carrots, mushrooms, and pearl onions. Cover and continue simmering for another 45 minutes to 1 hour, or until beef and vegetables are tender.
- Remove the bay leaf, rosemary, and thyme sprigs. Season the stew with additional salt and pepper if needed. Garnish with freshly chopped parsley.
- Serve Beef Bourguignon over mashed potatoes, rice, or with crusty bread to soak up the rich sauce.