Easy Beef Bourguignon
User Reviews
4.8
27 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 servings
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Course
Main Course, Soup
Easy Beef Bourguignon
Report
A classic French stew with oh-so-tender braised fall apart beef with vegetables in a luxurious red wine gravy sauce.
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Ingredients
- 4 lices Bacon diced
- 2 pounds top sirloin steak diced
- Kosher salt and freshly ground black pepper to taste
- 1 medium sweet onion diced
- 2 carrots peeled and diced
- 3 cloves garlic
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 ½ cups dry red wine
- 1 ½ cups beef stock
- 4 prigs fresh thyme
- 2 bay leaves
- 2 tablespoons chopped fresh parsley leaves
for the mushroom onion mixture
- 1 ½ tablespoons unsalted butter
- 8 ounces cremini mushrooms
- 1 cup frozen pearl onions thawed
- 2 cloves garlic minced
- 1 teaspoon chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper to taste
Instructions
- Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the Dutch oven.
- Season steak with 1 teaspoon salt and 1/2 teaspoon pepper.
- Working in batches, add steak to the Dutch oven and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
- Reduce heat to medium. Add onion and carrots, and cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Whisk in flour and tomato paste until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
- Stir in beef stock, thyme and bay leaves. Return steak to the Dutch oven. Bring to a boil; reduce heat and simmer until flavors have blended and stew has thickened, about 30 minutes.
- Remove thyme sprigs and bay leaves. Stir in mushroom onion mixture, bacon and parsley until warmed through, about 1-2 minutes; season with salt and pepper, to taste.
- Serve immediately.
for the mushroom onion mixture
- Melt butter in a large cast iron skillet over medium high heat. Add mushrooms and onions, and cook, stirring occasionally, until tender, about 5-6 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute; season with salt and pepper, to taste.
Genuine Reviews
User Reviews
Overall Rating
4.8
27 reviews
Excellent
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