Beef Bourguignon

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef chuck cubes and brown them on all sides. Remove the beef and set aside.

2. 2

   In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sliced carrots, and sauté until the onion is translucent.

3. 3

   Add the minced garlic and cook for another minute.

4. 4

   Sprinkle the flour over the vegetables and stir well to coat.

5. 5

   Pour in the red wine and beef broth, stirring to combine. Add the tomato paste and mix well.

6. 6

   Return the beef to the pot. Add the bay leaf, salt, pepper, and fresh thyme.

7. 7

   Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 2 to 3 hours, or until the beef is tender.

8. 8

   Remove the bay leaf before serving. Adjust seasoning with salt and pepper if needed.

9. 9

   Serve hot, garnished with additional fresh thyme if desired.