Beef Bourguignon

Directions

Directions: 1. Season beef with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat oil in a large heavy saucepan or Dutch oven over high heat. Working in batches, add beef and brown on all sides, about 5 minutes per batch. Return all beef to saucepan. Add onions, garlic, bay leaves, remaining teaspoon salt, remaining 1/4 teaspoon pepper and wine; bring to a boil. Reduce heat to medium-low, cover and simmer until beef is fork-tender, about 1 1/2 hours. 2. Using a slotted spoon, transfer beef to a platter; strain sauce. Increase heat to medium-high; return sauce to saucepan. Whisk in thickener, thyme and parsley; simmer until sauce thickens, about 2 minutes. 3. Meanwhile, melt butter in a large skillet over high heat. Add mushrooms, sauté until golden, about 10 minutes. Serve stew topped with mushrooms.Beef bourguignon is an intensely flavored stew that relies on red wine for its classic flavor, so be sure to use a good-quality one. It is an outstanding dish and is a natural for entertaining.

Ingredients

• 7 pounds beef chuck, cut into 1 1/2-inch cubes
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 1/4 cup olive oil
• 2 medium onions, quartered
• 3 garlic cloves, chopped
• 2 bay leaves
• 6 cups dry red wine, preferably burgundy
• 4 teaspoons ThickenThin not/Starch thickener
• 1 tablespoon chopped fresh thyme
• 1/2 cup chopped fresh parsley
• 3 tablespoons unsalted butter
• 3 cups sliced white button mushrooms

Parsed from recipe text (no separate ingredient records).