Beef Bourguignon Without the Burgundy

Recipe View Generously season beef cubes with salt and freshly ground black pepper. (5 minutes)

Recipe View Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over high heat. Sear the beef in batches, ensuring not to overcrowd the pot, until browned on all sides. This will take approximately 10-15 minutes. Transfer the browned beef to a plate using a slotted spoon, leaving the rendered fat in the pot.

Recipe View Reduce the heat to medium. Add the chopped onion and butter to the pot. Season with a pinch of salt and cook, stirring occasionally, until the onion begins to soften and become translucent, about 3-4 minutes. Stir in the flour and cook for another 2 minutes, stirring constantly, to create a roux.

Recipe View Gradually pour in the Merlot wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook until the wine has reduced by half, about 10 minutes, allowing the alcohol to evaporate and the flavors to concentrate.

Recipe View Return the browned beef and any accumulated juices to the Dutch oven. Add the beef broth, carrots, celery, thyme sprigs, and bay leaf. Season with additional salt and pepper to taste. Bring the mixture to a gentle simmer, then cover the pot with a lid.

Recipe View Reduce the heat to low and cook for approximately 1 hour 30 minutes, or until the beef is almost tender. At this point, remove the lid and continue to simmer for another 30 minutes, or until the meat is fork-tender and the stew has thickened to your desired consistency. Adjust seasoning as needed.

Recipe View Remove the thyme sprigs and bay leaf before serving. Serve hot over mashed potatoes, creamy polenta, or egg noodles. Garnish with fresh parsley, if desired.