Shortcut Boeuf Beef Bourguignon
Experience the rich, soul-warming flavors of France with this Shortcut Boeuf Beef Bourguignon, a streamlined take on the classic beef stew. Perfectly seared beef stew meat is slow-simmered with thick-cut bacon, hearty vegetables, earthy mushrooms, and aromatic herbs in a luscious red wine and beef broth base, creating a dish that’s brimming with depth and complexity. Unlike traditional recipes that require hours of cooking, this version comes together in just over an hour without sacrificing any of the robust flavors you crave. Finished with a beurre manié for velvety texture and served over mashed potatoes, buttered noodles, or crusty bread, it’s an elegant yet approachable meal for family dinners or special occasions. Indulge in the ultimate comfort food that’s as easy to make as it is to savor.
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Recipe Information
Ingredients
- 1.5 lbs Beef stew meat
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 slices Thick-cut bacon
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 3 medium Carrots
- 8 oz Button mushrooms
- 2 tbsp Tomato paste
- 1 cup Red wine (preferably a Burgundy or Pinot Noir)
- 2 cups Beef broth
- 1 Bay leaf
- 2 sprigs Fresh thyme
- 1 tbsp All-purpose flour
- 1 tbsp Unsalted butter
- 2 tbsp Chopped parsley
Instructions
Season the beef stew meat with salt and black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Transfer to a plate and set aside.
Reduce the heat to medium and add the diced bacon. Cook until crisp, then transfer to a paper towel-lined plate, leaving the grease in the pot.
Add the remaining olive oil to the pot, followed by the chopped onion, minced garlic, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and vegetables are slightly softened.
Add the mushrooms to the pot and cook for another 5-6 minutes until they release their liquid and begin to brown.
Stir in the tomato paste and cook for 1 minute to caramelize slightly.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Return the beef to the pot along with the crispy bacon. Pour in the beef broth and add the bay leaf and thyme sprigs. Stir well to combine.
Bring the mixture to a simmer, cover the pot, and reduce the heat to low. Cook for 35-40 minutes, stirring occasionally, until the beef is tender and the flavors meld together.
Meanwhile, in a small bowl, mix the flour and butter together to form a paste (beurre manié). After the beef has cooked, whisk the paste into the stew to thicken the sauce. Let cook for another 5 minutes.
Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot over mashed potatoes, buttered noodles, or crusty bread, garnished with fresh parsley.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1475 mg | 64% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 6.5 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1200 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
