Beef Burgundy Style

Ingredients

• 2 tablespoons olive oil
• 3 pounds beef chuck, cut into 1-inch cubes
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups beef broth
• 2 cups Burgundy wine
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 potatoes, peeled and diced

Directions

1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the beef cubes and brown on all sides, about 5 minutes.
3. Add the onion, garlic, thyme, rosemary, salt, and pepper, and cook until the onion is softened, about 5 minutes.
4. Add the beef broth, Burgundy wine, and tomato paste, and bring to a boil.
5. Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
6. In a small bowl, whisk together the flour and 1/2 cup of water until smooth.
7. Add the carrots, celery, and potatoes to the stew and stir in the flour mixture.
8. Bring to a boil, then reduce the heat and simmer for an additional 30 minutes, or until the vegetables are tender.
9. Serve hot, with crusty bread or over cooked egg noodles.

Interesting Facts

• Beef Burgundy Style is a classic French dish.
• The Burgundy wine adds a rich, deep flavor to the stew.
• The tomato paste helps to thicken the sauce.
• Beef Burgundy Style is a great make-ahead meal and can be reheated easily.