Beef Bourguignon with Vegetables

Main Dishes | French cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Beef Bourguignon with Vegetables

Ingredients

Beef - 28.2 oz
Garlic - 2 cloves
Ground Caraway - 1 teaspoon
Vegetable Oil - 1 tablespoon
Salt - ½ teaspoon
Ground Black Pepper - ¼ teaspoon
Rosé Dry Wine - ½ cup
Campbell's Beef Broth - 1 cup
Carrot - 9.9 oz
Spanish onions - 7.1 oz
Corn Starch - 2 tablespoons
Water - 1 tablespoon
Frozen green bean pods - 8.1 oz

Step by Step guide

Step 1

Heat the vegetable oil in a skillet over medium heat. Add the beef cut into small pieces, minced garlic, and sauté, stirring constantly. Sprinkle the meat with caraway, salt, and pepper.

Step 2

Add the broth and wine, bring to a boil, and reduce the heat to low. Cover and simmer for 1 hour 15 minutes to 1 hour 30 minutes until tender. Add the carrots and onions and cook for another 15 minutes.

Step 3

Mix the cornstarch and water and pour it into the meat along with the thawed peas. Bring to a boil and cook until the sauce thickens, stirring, for 2 minutes. Serve in a pot.