👨🍳 Directions
- Sear the Beef: Heat a large skillet or pot over medium-high heat. Sear the beef cubes until they change color, turning them to ensure they’re browned on all sides. This helps lock in flavor.
- Add Onion & Garlic: Add the chopped onion and minced garlic to the beef, along with butter or margarine. Sauté for 2–3 minutes, or until the onion becomes translucent and fragrant. Stir in the flour to coat everything evenly, creating a base for the sauce.
- Add Liquid & Vegetables: Slowly pour in the water or apple juice, stirring to dissolve any flour mixture stuck to the pan. Add the chopped potatoes, carrots, thyme, soy sauce, tomato sauce, and ground pepper. Stir well and bring to a simmer.
- Cook the Stew: Cover the pot and cook for 25–30 minutes or until the vegetables are tender and the liquid has reduced by about half, concentrating the flavors.
- Add Mushrooms: Stir in the sliced mushrooms, then taste and adjust seasoning as needed. Let the stew cook for another 10 minutes, or until the mushrooms are tender and the liquid has thickened slightly.
- Sweeten & Serve: Stir in 1 tablespoon of sugar and lime juice or vinegar to balance the flavors and add a slight tang. Serve the Beef Bourguignon hot with rice, bread, or your favorite side dish.
💡 Tip: For extra richness, try adding a splash of red wine to the stew before simmering. It will deepen the flavor even further.
