Boeuf Bourguignon (Beef Stew with Red Wine and Mushrooms)

Ingredients:

2.5 lbs. lean beef for stew (preferably not pre-cut into pieces)

1-2 tablespoons olive oil

1 tablespoon unsalted butter

1 large onion, chopped

2 celery stalks, chopped

2-3 carrots, sliced

4 cloves garlic, minced

3 tablespoons flour

2 cups dry red wine, such as Pinot Noir

4 cups beef stock or low-sodium beef broth

2 dried bay leaves

1/2 teaspoon thyme

16 ounces fresh whole mushrooms, cleaned and quartered

2 tablespoons unsalted butter

salt and pepper

Chopped fresh parsley, for serving

Boiled potatoes tossed with butter, for serving

Directions:

• Cut the meat into large cubes, about 2-inches across. Season with salt. (I like to do this right when I buy the meat and then store it in the refrigerator until I'm ready to use it. This allows for the seasoning to penetrate the meat and also helps with tenderness.)
• In a large, enameled cast iron Dutch oven, heat olive oil and butter over medium-high heat. Cook the meat in batches, for several minutes on each side until deep golden brown and a crust forms. (This step is only to sear the meat and lock in moisture, not to cook it through.)
• Remove browned meat to a plate and set aside. Add onion, celery, carrots, and garlic to the pot with the browned bits from cooking the meat. (Add another tablespoon of olive oil if needed.) Saute until onions are translucent and carrots are lightly browned. Season with salt and pepper.
• Return the meat to the pot. Sprinkle the flour over the meat and toss around until the flour has coated the meat and vegetables well. Continue cooking over medium heat, stirring constantly for 2 minutes until flour is cooked and lightly golden.
• Slowly pour in the red wine, scraping the bottom of the pot to loosen up the brown bits. Add the beef stock and bring to a simmer. Add bay leaves and thyme.
• Cover with lid and place in preheated 275 degree F oven for 2 1/2-3 hours until meat is tender when pricked with a fork, checking occasionally to ensure that the liquid is gently simmering. Adjust temperature as needed to maintain a simmer.
• Meanwhile, heat 2 tablespoons of butter in a skillet over medium-high heat. Add quartered mushrooms and cook until browned. Remove from heat and set aside.
• When the stew comes out of the oven, remove the bay leaves and stir in the mushrooms. Bring to a boil, uncovered, and cook until sauce has thickened to your desired consistency.
• Serve with chopped parsley and buttered potatoes, if desired.
• Enjoy immediately, or allow to cool to room temperature before storing in refrigerator overnight for serving the next day.

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