Provencal Style Beef Bourguignon
A lighter take featuring herbes de Provence and extra virgin olive oil.
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Ingredients
- 2 1/2 pounds Beef chuck roast, cut into 1.5 inch cubes
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Herbes de Provence
- 750 ml Dry red wine (such as Pinot Noir or Cotes du Rhone)
- 2 cups Beef stock
- 1 cup Pearl onions, peeled
- 3 large Carrots, sliced into thick rounds
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 8 ounces Cremini mushrooms, halved
- 1/4 cup Fresh parsley, chopped(optional)
- 1 teaspoon Sea salt and cracked black pepper
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with salt, pepper, and 1 tablespoon of herbes de Provence.
- 2
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides, then remove to a plate.
- 3
In the same pot, add the remaining olive oil and sauté the carrots and pearl onions for 5 minutes until they begin to soften.
- 4
Stir in the garlic and tomato paste, cooking for 2 minutes until the paste turns a deep brick red color.
- 5
Deglaze the pot with the red wine, scraping the bottom to release the browned bits, then return the beef and any juices to the pot.
- 6
Add the beef stock and the remaining herbes de Provence, bring to a simmer, then cover and cook on low heat for 2.5 hours.
- 7
Add the mushrooms to the pot and continue to simmer uncovered for another 30 minutes to allow the sauce to reduce and thicken slightly.
- 8
Taste for seasoning and serve hot, garnished with fresh parsley and a drizzle of high-quality olive oil.
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