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–+ servings

Easy Beef Bourguignon

Yield: 6 servings
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
A classic French stew with oh-so-tender braised fall apart beef with vegetables in a luxurious red wine gravy sauce.
4.8 stars (9 ratings)

Ingredients

  • 4 slices 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 sprigs 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

Equipment

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.