Beef Bourguignon

Author: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-author-name">Stephanie Dodier
Total Time: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-total-time">120

A fantastic stewed beef recipe with a rich wine sauce. Fancy enough for company or for a cool evening by the fire.

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Preheat the over to 350 °F
In a small bowl, combine the butter and flour. Set aside.
In a large pan add 1 tbsp of avocado oil and 1 tbsp of butter and brown the meat. Season with salt and pepper once browned. Set aside on a plate.
In the same pan, sautéed the onion with 1 tbsp avocado oil and 1 tbsp butter. Once the onion are transparent add the garlic and thyme cook for 1 minute. Set aside and add the salt.
In an oven proof dutch oven add the meat and flour and sautéed for 2 minutes. Deglaze with the wine and simmer for about 5 minutes. Add the broth and bring to a boil, stirring constantly with a whisk for a few minutes. Add the onion mixture and bring to a boil.
Place the ovenproof dish in the oven and bake for 60-90 minutes or until the meat is tender. Stir every 30 minutes.
In meantime in a large skillet, melt the butter and oil and fry the mushroom until brown.
Once the stew is ready pour the mushroom into the stew. Season to taste.
Enjoy! Can be kept in the fridge for 4-5 days and frozen.