Ingredients
Scale
- 3 pounds beef tail, cut into pieces
- 1 bottle red wine
- 4 cups beef broth
- 2 carrots, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 tablespoon fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 cup pearl onions
- 8 ounces mushrooms, sliced
Instructions
- In a large pot, heat olive oil over medium heat. Add beef tail pieces and brown on all sides.
- Add chopped onion, carrots, and garlic to the pot, cooking until softened.
- Stir in tomato paste, red wine, beef broth, thyme, and bay leaves. Season with salt and pepper.
- Bring to a boil, then reduce heat to low and cover. Simmer for 3 hours, until beef is tender.
- In the last hour of cooking, add pearl onions and mushrooms.
- Remove bay leaves before serving. Enjoy your Beef Tail Bourguignon!
Notes
- Pair with crusty bread for dipping.
- Refrigerate leftovers and reheat gently.
- This dish develops richer flavors when made a day ahead.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
- Diet: Carnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 130mg