Quick Beef Bourguignon Skillet
70% автентично · French-inspired
A simplified, faster version of Beef Bourguignon, adapted for stovetop cooking, using smaller beef pieces and fewer steps while retaining the core flavors of red wine, bacon, and aromatics.
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Съставки
- Beef stew meat, cut into 1-inch cubes1.5 lbs
- Saltto taste
- Black pepperto taste
- Olive oil1 tbsp
- Bacon, diced4 oz
- Shallots, thinly sliced2 large
- Garlic, minced3 cloves
- All-purpose flour2 tbsp
- Tomato paste1 tbsp
- Dry red wine (like Pinot Noir)1.5 cups
- Beef broth1 cup
- Fresh thyme sprigs3
- Mushrooms, sliced8 oz
- Butter1 tbsp
Стъпки
- 1
Pat beef dry and season with salt and pepper.
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown beef in batches, then remove and set aside.
- 3
Add diced bacon to the skillet and cook until crisp. Remove bacon, leaving drippings.
- 4
Add sliced shallots to the drippings and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- 5
Stir in flour and tomato paste, cooking for 1-2 minutes.
- 6
Pour in the red wine, scraping up browned bits. Bring to a simmer.
- 7
Return beef and bacon to the skillet. Add beef broth and thyme sprigs. Bring to a simmer.
- 8
Reduce heat to medium-low, cover, and simmer for 45-60 minutes, or until beef is tender.
- 9
While stew simmers, melt butter in a separate small skillet. Sauté sliced mushrooms until browned.
- 10
Remove thyme sprigs from the stew. Stir in the sautéed mushrooms. Season with salt and pepper to taste.
- 11
Serve hot directly from the skillet.
