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Main Dishes

Beef Bourgogne

Ingredients

  • 1/2 cup carrot, diced very fine
  • 1/2 cup onion, diced very fine
  • 1/4 cup celery, diced very fine
  • 1 lb. beef, cubed
  • Olive oil
  • 1 cup red wine
  • 1 cup beef stock
  • 2 tablespoons flour, plus extra for dredging
  • 1 bay leaf
  • 1 tablespoon honey
  • Salt and pepper to taste
  • 1 teaspoon garlic, minced
  • 1 teaspoon Dijon mustard

Directions

  1. Coat the bottom of a large deep-sided pan with olive oil and heat over medium-high heat.
  2. Dredge the beef in flour and brown well on all sides.
  3. Add the vegetables and saute.
  4. Whisk 2 tablespoons flour into the beef stock until smooth and free of lumps.
  5. Add the red wine to deglaze the pan.
  6. Add the beef stock mixture, stir, and bring to a simmer.
  7. Add the bay leaf, honey, garlic, Dijon mustard, salt, and pepper.
  8. Reduce heat and cook for about 2 hours, until the sauce is thick and reduced.
  9. Stir occasionally as needed.
  10. Serve with rice or mashed potatoes and a glass of red wine.