Beef Burgundy

Serve this Beef Burgundy dish with a healthy helping of mashed potatoes for a full meal.

Beef Burgundy

2015-10-06 21:25:55

Makes 4 to 6 servings

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Ingredients

1. 2 tablespoons vegetable oil
2. 2 pounds beef chuck roast, trimmed and cut into 1-inch pieces
3. 1 teaspoon salt
4. ½ teaspoon ground black pepper
5. 1 (14.4-ounce) bag frozen pearl onions
6. 1 (8-ounce) package sliced baby portobello mushrooms
7. 2 teaspoons bottled minced garlic
8. 1 (32-ounce) carton beef broth
9. 2 cups dry red wine
10. 10 sprigs fresh thyme
11. 2 bay leaves
12. 4 carrots, cut into 1-inch chunks
13. 1 cup frozen peas

Instructions

1. In a large Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper.
2. Add beef to pan, and cook until browned on all sides. Using a slotted spoon, remove beef from pan; set aside. Add onions, mushrooms, and garlic, and cook for 5 minutes or until tender. Return beef to pan along with broth, wine, thyme, and bay leaves.
3. Bring to a boil; reduce heat to simmer, cover, and cook for 2 hours. Add carrots and peas; simmer, uncovered, for 30 minutes more.

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