The name, beef Bourguignon, comes from the French region where it originates. This hearty French dish is perfect for a cold winter night and it's easy to make. It should simmer for 2 hours, but if you want a thicker sauce, you can simmer it for a little longer.
This iconic one-pot meal from France features large chunks of beef that are cooked in red wine until wonderfully tender. It then becomes the base for all other ingredients - carrots, onion, and garlic - that roast along with the meat until caramelized and deep brown. Delicious.
Ingredients
½ cups all-purpose flour; divided, plus 2 tablespoons for dusting the beef.
6 tablespoons of butter; divided.
2 lb rump roast, trimmed of excess fat, and cut into 1-inch cubes (about 3 cups of cubes).
Salt and freshly ground black pepper to taste.
Instructions
Heat the oven to 250°F (130°C). Dredge the beef cubes in some flour, shake off any excess starchy coating, then brown them in a big frying pan with 3 tablespoons of butter on medium heat. A bit at a time, transfer the beef to a large Dutch oven, making sure not to crowd the pot. Brown them in batches until all the meat is browned. Return all the beef to the pot
Heat 3 tablespoons of butter in the frying pan again, and add in 2 cups of sliced onion and 2 cups of sliced carrots. Cook them for about 10 minutes on medium heat until they are starting to soften. Add them to the pot with the beef.
Mix ¼ cup of flour with 2 cups of water in a separate bowl, then pour this into the Dutch oven. Add ½ cup of red wine and 3 cloves of minced garlic, and stir until well combined. Season with salt, pepper, and a pinch or 2 of dried thyme.
Cover the Dutch oven and place it in the preheated oven for about 2 hours until the beef is tender. Serve this dish over steamed white rice or cooked egg noodles.
