boeuf bourguignon

Name: boeuf bourguignon
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 8
Cuisine: French
Ingredients: ¼ cup Vegetable Oil (0.25 cup vegetable oil); 5 pieces Yellow Onion (5 yellow onions, sliced); 2 lb Lean Beef (2 pounds lean beef, cut into 1-inch cubes); 1 ½ tbsp All-Purpose Flour (1.5 tablespoons all-purpose flour); ¼ tsp Dried marjoram (0.25 teaspoon dried marjoram); ¼ tsp Dried Thyme (0.25 teaspoon dried thyme); 0 pinches Black Pepper (freshly ground black pepper to taste); 1 cup Dry Red Wine (1 cup dry red wine, or more as needed); ½ cup Beef Broth (0.5 cup beef broth, or more as needed); 1 package Mushrooms (1 (8 ounce) package sliced fresh mushrooms)

155 minFrench

Servings8

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Steps

1heat oil in a large, heavy skillet over medium heat.
2cook and stir onions in hot oil until tender, about 10 minutes.
3transfer to a bowl.
4cook and stir beef in the same skillet until browned, 1 to 2 minutes per side.
5sprinkle flour, marjoram, thyme, and pepper over beef.
6pour red wine and beef broth into the skillet; stir well.
7reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.
8add more wine and broth as needed, in a 2:1 ratio, to keep beef barely submerged throughout the cooking time.
9stir onions and mushrooms into the skillet.
10cook, stirring occasionally, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.