THE BEST

SHORT RIB BEEF BOURGUIGNON

with red wine gravy & mushrooms

WHY YOU'LL LOVE THIS RECIPE!

- It's rich & flavorful. - The recipe seems fancy but is super easy to make. - It's impressive for guests. - This stew is great for dinner parties & holidays!

THE INGREDIENTS

- Beef short ribs - Salt & pepper - Bacon - Carrots - Shallots - Garlic - Rosemary & thyme - Tomato paste - Flour - Red wine - Beef broth - Bay leaves - Butter - Mushrooms

01 SEAR

Cook the bacon until crisp. Set the bacon aside for later. Then, sear the short ribs in the bacon fat until browned. Place them on a plate.

02 SAUCE

Cook the carrots, shallots, garlic, & herbs until softened. Add the tomato paste & flour. Then, pour the red wine & beef broth into the pot.

03 BRAISE

Add the bacon & short ribs back to the pot. Add the bay leaves & bring the stew to a simmer. Cover the pot. Braise the stew in the oven until the meat is fork tender.

04 FINISH

Once the meat is tender, remove the bones & bay leaves from the stew & discard. Then, sauté the mushrooms in butter & add them to the stew. Serve and enjoy!

SERVING IDEAS

- EGG NOODLES - BUTTERED RICE - MASHED POTATOES - DINNER ROLLS - CRUSTY BREAD - RICE PILAF

STORING LEFTOVERS

To store the leftover short rib bourguignon, spoon the leftovers into an airtight container. Refrigerate and store the stew for up to 5 days.

TIP!

After a few hours, the gravy should be glossy and thickened. If not, make a roux with butter & flour. Add it to the stew & simmer until thick.

CAN I USE BONELESS SHORT RIBS?

Yes! I prefer bone-in because the bones add so much extra flavor to the gravy. But, boneless short ribs taste just as delicious!

HEY THERE,  I'M SARA LYNN

Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.