Beef Burgundy, or as the French call it, Beef Bourguignon, is a traditional French beef stew. This recipe for beef burgundy requires a dutch oven. The beef is marinated in Burgundy wine for an hour before being lightly seared in the dutch oven. Garlic, herbs, and more wined are added to the meat and simmered for an hour for tender beef that will fall apart in your mouth. Pearl onions, mushrooms, and carrots are added to the dutch oven and simmered for another hour for a hearty stew that will fill you up and keep you warm from your head to your toes.
- In a large bowl, pour in enough wine to cover the meat and cover with plastic wrap. Refrigerate 2 hours to marinate.
- Remove the meat and dry well with paper towels. Heat a drizzle of olive oil in a large Dutch oven and sear all sides of the meat. If necessary, do this in batches so the meat sears and does not boil.
- Sprinkle the flour over the meat and stir until the flour has been absorbed.