"Ingredients:
For Beef Marinade:
- 3 lbs beef chuck, cut into 2-inch cubes
- 1 medium carrot, sliced
- 1 medium onion, sliced
- 3 cloves garlic, crushed
- 3 cups red wine
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh parsley
- 1 bay leaf
- 1 teaspoon black peppercorns
For Beef Bourguignon:
- Salt and freshly ground pepper, to taste
- 3 tablespoon oil
- 3 tablespoon butter
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoon flour
- 3 cups beef stock
- 1 tablespoon tomato paste
- 18 small pearl onions
- 3 medium carrots, cut into chunks
- 1 lb mushrooms, quartered
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh parsley
- 1 bay leaf
Directions:
1. Combine all marinade ingredients in a large bowl. Add beef, cover, and refrigerate for at least 12 hours, or up to 24 hours.
2. Drain beef from the marinade, reserve the liquid. Pat beef dry with paper towels.
3. In a large Dutch oven, heat oil over medium-high heat. Add beef in batches and sear on all sides. Remove and set aside.
4. In the same pot, add butter and diced onion. Cook until onions are translucent. Add garlic and cook for another minute.
5. Sprinkle flour over the onions and garlic, stirring until all the flour has been moistened and cooked.
6. Gradually add in the reserved marinade liquid, beef stock, and tomato paste, stirring constantly until incorporated.
7. Return the beef to the pot, add pearl onions, carrots, mushrooms, thyme, parsley, and bay leaf. Season with salt and pepper.
8. Bring to a simmer, then reduce heat to low, cover and cook for 2 hours, or until beef is tender.
9. Remove the bay leaf and thyme stems before serving.
Cooking Time: 3 hours (excluding marinating time)
Nutrition Information:
- Calories: 530 kcal
- Protein: 40g
- Fat: 28g
- Carbohydrates: 16g
- Fiber: 2g
- Sugar: 6g"
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