Beef Bourguignon

**Woodiewacker82** · 03-27-2020, 06:49 PM

Bored with working and piddling around the house so decided to go play in the kitchen.
This turned out even better than I expected.

Beef Bourguignon
INGREDIENTS

3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 medium yellow onions, cut into 1-inch chunks
7 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1-1/2 tablespoons tomato paste
1/4 cup all-purpose flour
2 cups dry red wine
2 cups beef broth
2 cups water
1 bay leaf
1/2 teaspoon dried thyme
1-1/2 teaspoons sugar
4 large carrots, cut into one-inch chunks
1 pound small white boiling potatoes (baby yukons), cut in half
Fresh chopped parsley,

INSTRUCTIONS
Preheat the oven to 325°F
Pat the beef dry and season with the salt and pepper. In a large Dutch oven heat 1 tablespoon of olive oil over medium-high heat until hot. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. Transfer the meat to a large plate and Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes.

Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.

Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.