Easy Beef Bourguignon

Ideally, you’ll make this the day ahead, let it sit in the refrigerator overnight and then simmer again the next day. If you do this, you’ll need to prepare ahead. See notes below.

1. Peel and slice the carrots. Rinse and slice the mushrooms. Peel and roughly chop the onions. Finely chop the garlic. Set aside.

2. Cut the meat into 2-inch chunks, removing as much fat as possible. Dab each piece with paper towel, to remove excess moisture, so it will brown better. Melt the butter in a Dutch oven over medium-high heat, then add the meat and sauté for about 10 minutes, stirring regularly, until it is brown on all sides (if necessary, remove extra liquid while cooking.) Remove the meat from the pot, set aside on a plate.

3. In the same Dutch oven over medium-high heat, add the onions and carrots and sauté for 5 to 10 minutes, stirring regularly. Add the mushrooms, season with salt and pepper, and sauté for another 5 minutes, until the mushrooms are tender.

4. Add the meat, the bouquet garni, half the wine and the garlic. Bring to a boil, then lower heat, add the rest of the wine. Simmer for about 3 hours, adding water gradually and as needed so the meat is always immersed. When done remove from heat.

5. If you can, refrigerate overnight, then simmer for another 1 to 3 hours the next day on low heat. Before serving, if the sauce is too liquid, add 1 to 2 tablespoons of cornstarch (mix it in a tablespoon of water first) and stir well. Then let it thicken on medium heat for a few minutes. Adjust seasoning as needed. Serve warm, over a plate of fresh pasta.

My tips:
– The two-day baking process allows for much richer flavor. If you don’t have time for it, allow it to cool for a few hours then simmer again on the day of.
– The longer the meat will simmer, the tastier the dish.
– You can substitute beef or vegetable broth for water.