Beef Bourguignon

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  • 1 1/2 tsp olive oil
  • 1 1/2 pounds stew meat
  • 2 c sliced onions
  • 2 c sliced carrots
  • 1 c diced bell pepper
  • 1 14oz can diced tomatoes, undrained
  • 1 12 oz pkg sliced mushrooms
  • 1 14 oz beef broth
  • 1 1/2 c dry red wine
  • 2 garlic cloves, pressed
  • 2 tbs tomato paste
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 tbs flour
  • 2 tbs butter, softened


  1. Heat oil in large dutch oven. Add beef & cook in batches til brown. Remove to plate.
  2. Add onion, carrot, & bell pepper; cook stirring occasionally til brown, about 5 min.
  3. Return beef and any juices to pan. Add tomatoes and next 8 ingredients(through pepper).
  4. Cover and bring to simmer; cook 2 hours til meat is tender.
  5. Mix butter and flour to a paste. Add 1/2 c pan juices to flour mix and whisk til very smooth.
  6. Add to pan and stir well.
October 2011

This recipe is a personal recipe added by lastevens and has not been tested or endorsed by MyRecipes.

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