Beef Bourguignon

Prep Time 20

Cook Time 1

Servings

Calories 499kcal

Preheat the oven to 300°F.
Heat the olive oil in a pot or Dutch oven.
Dry the beef cubes with paper towels and then season them with salt and pepper. In single layer batches, sear the beef in the hot oil for 3 to 5 minutes, turning brown on all sides. Remove the seared beef to a plate.
Stir the carrots and onions into the pot, and season with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the brandy (if using) and simmer until it reduces by half. Then add wine, beef broth, tomato paste, rosemary, thyme, mushrooms, and beef back into the pot. Bring to a simmer.
Cover the pot with a lid or tightly wrap with tin foil and place it in the oven for about 40 minutes, or until the meat and vegetables are very tender when pierced with a fork. Remove from the oven and place on the stovetop, bring to a simmer over medium heat
In a sauté pan melt the butter and stir in the flour. Cook for 1 to 2 minutes until golden brown. Stir it into the pot along with the pearl onions and simmer until nice and thick. Adjust the seasoning with salt and pepper to taste.
Serve with dinner rolls. Garnish with rosemary.