Quick Beef Bourguignon
70% authentic · French-inspired
A simplified, faster version of Beef Bourguignon, using smaller beef cuts and a quicker braising method.
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Ingredients
- Beef stew meat (e.g., sirloin tips)2 lbs
- Dry red wine (Burgundy or Merlot)2 cups
- Bacon4 oz
- Yellow onion1 large
- Garlic3 cloves
- Tomato paste1 tbsp
- Beef broth1.5 cups
- All-purpose flour2 tbsp
- Butter1 tbsp
- Mushrooms (cremini or button)8 oz
- Pearl onions1 cup
- Fresh thyme2 sprigs
- Bay leaf1
- Saltto taste
- Black pepperto taste
- Olive oil1 tbsp
Steps
- 1
Cut beef into 1-inch cubes. Season with salt and pepper.
- 2
In a large skillet or Dutch oven, cook bacon until crisp. Remove bacon, leaving drippings.
- 3
Sear beef cubes in batches until browned. Remove and set aside.
- 4
Add chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Stir in minced garlic and tomato paste, cook for 1 minute.
- 6
Sprinkle flour over the onion mixture and stir for 1 minute.
- 7
Pour in red wine and beef broth, scraping the bottom of the pot. Bring to a simmer.
- 8
Return beef to the pot. Add thyme and bay leaf. Cover and simmer on low heat for 45-60 minutes, or until beef is tender.
- 9
Meanwhile, melt butter in a separate skillet. Sauté mushrooms and pearl onions until tender and lightly browned.
- 10
Remove stew from heat. Discard thyme and bay leaf. Stir in cooked bacon, mushrooms, and pearl onions. Adjust seasoning.
- 11
Serve hot.
