You are here: Home » Recipes » Beef Bourguignon Beef Bourguignon Kitchen Tested Yield 8 servings A lightened-up version of a classic French beef stew. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 1 1/2 teaspoons olive oil1 1/2 pounds lean beef stew meat2 cups vertically sliced onions2 cups sliced carrots1 cup diced green or red bell pepper1 (14-ounce) can diced tomatoes, undrained1 (12-ounce) package button mushrooms, quartered1 (14-ounce) can reduced-sodium beef broth1 1/2 cups dry red wine2 garlic cloves, pressed2 tablespoons tomato paste1 bay leaf1/2 teaspoon dried thyme leaves1/2 teaspoon kosher salt1/4 teaspoon coarsely ground black pepper3 tablespoons all-purpose flour2 tablespoons butter, softened Chopped fresh flat-leaf parsley (optional) Instructions Heat oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until brown. Remove to a plate. Add onion, carrot, mushrooms and bell pepper to pan; cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Return beef and any juices to pan. Add tomatoes and next 8 ingredients (tomatoes through black pepper). Cover and bring to a simmer. Cook 2 hours or until beef is tender. Discard bay leaf. Combine flour and butter in a small bowl. Mix with your fingers or a fork until mixture becomes a paste. Ladle about 1/2 cup pan juices into flour mixture. Whisk until very smooth. Add to pan. Stir well. To serve, ladle into soup plates and sprinkle with parsley if using. Recipe by Jean Kressy For a complete menu featuring Beef Bourguigon, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.