Quick Fix Beef Bourguignon
Ingredients
- 4 slices bacon, diced ⓘ
- 1 1/4 lbs beef tenderloin, cut into 1 inch cubes (or sirloin, rib eye or round) ⓘ
- salt & freshly ground black pepper ⓘ
- 1/4 cup all-purpose flour ⓘ
- 2 garlic cloves, minced
- 1 teaspoon dried thyme ⓘ
- 1 cup dry red wine ⓘ
- 2 cups reduced-sodium beef broth ⓘ
- 2 tablespoons tomato paste ⓘ
- 3 medium carrots, chopped ⓘ
- 2 cups frozen pearl onions ⓘ
- 1 cup frozen peas ⓘ
Instructions
- In a large stockpot or Dutch oven over medium high heat, cook bacon until browned and crisp. Remove from pan with a slotted spoon and set aside to drain on paper towels.
- Season beef all over with salt and pepper. Place flour in a shallow dish, add beef and turn to coat evenly, tapping off any excess. Add beef to hot pan and cook until golden brown on all sides, about 5 minutes total. Add garlic and cook for 1 minute. Add thyme and cook for 1 minute, until fragrant. Add wine and bring to a simmer. Add broth, tomato paste, carrots, onions and reserved bacon and bring to a simmer. Reduce heat to medium low and continue to simmer until beef is cooked through and sauce thickens, about 20 minutes.
- Add peas and simmer for 1 minute, until hot. Ladle beef mixture into bowls or over egg noodles and serve.
- For slow cooker: Fry bacon and brown beef as directed. Remove beef from pan and transfer to a slow cooker. Add remaining ingredients, except peas. Cover and cook on High for 4 hours or Low for 6-8 hours. Add peas and cook for 5 minutes to heat through.
Nutrition & Diet Analysis (per serving)
578
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).