Description
A hearty and flavorful beef stew that captures the essence of traditional Beef Bourguignon, but without using wine. This comforting dish is perfect for a cozy dinner.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups mushrooms, quartered
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef and set aside.
- In the same pot, add the onion and carrots. Cook until the onion is translucent, about 5 minutes. Add garlic and cook for another minute.
- Return the beef to the pot. Stir in the beef broth, tomato paste, thyme, bay leaf, salt, and pepper. Bring to a simmer.
- Cover the pot and reduce heat to low. Cook for 2 to 2.5 hours, or until the beef is tender.
- In the last 20 minutes of cooking, add the mushrooms to the pot. Stir to combine and continue cooking until the mushrooms are tender.
- Remove the bay leaf before serving. Garnish with chopped parsley and serve hot.
- Prep Time: 20
- Cook Time: 230
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Fat: 20
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
Keywords: Beef Bourguignon without Wine, beef stew recipe, hearty beef stew, French cuisine, gluten-free beef recipe