This beef bourguignon recipe can be served over rice or noodles.
Ingredients
- vegetable oil: 0.25 cup
- onions: 5 piece (sliced)
- lean beef: 2 pound (cut into 1-inch cubes)
- ½ tablespoons all-purpose flour: 1 piece
- marjoram: 0.25 tsp (dried)
- thyme: 0.25 tsp (dried)
- black pepper: (to taste, freshly ground)
- dry red wine: 1 cup (or more if needed)
- beef broth: 0.5 cup (or more if needed)
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
Metric Conversion
Stages of cooking
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Heat oil in a large, heavy skillet over medium heat. Cook and stir onions in hot oil until tender, about 10 minutes. Transfer to a bowl.
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Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours. Add more wine and broth as needed, in a 2:1 ratio, to keep beef barely submerged throughout the cooking time.
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Stir onions and mushrooms into the skillet. Cook, stirring occasionally, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.
