Quick Beef Bourguignon is a simplified version of the classic French stew, packed with flavor but made in less time. Here’s how to make it:
Quick Beef Bourguignon is a delightful twist on the classic French stew, offering all the rich flavors and hearty comfort of the traditional dish in a fraction of the time. This simplified version retains the essence of Beef Bourguignon while streamlining the cooking process, making it perfect for busy weeknights or impromptu gatherings.
To start, gather your ingredients, which typically include cubed beef chuck, onions, carrots, garlic, mushrooms, beef broth, red wine, tomato paste, and a bouquet garni of herbs like thyme and bay leaves.
Begin by searing the beef in a large pot or Dutch oven until it’s browned on all sides, then remove it and set it aside. In the same pot, sauté onions, carrots, and garlic until they’re softened and aromatic, adding mushrooms towards the end and cooking until they’re golden brown.
Next, return the beef to the pot and deglaze with a splash of red wine, scraping up any browned bits from the bottom of the pot to infuse the stew with layers of flavor. Add beef broth, tomato paste, and your bouquet garni of herbs, then bring the mixture to a simmer.
Let the stew simmer gently, allowing the flavors to meld and the beef to become tender and succulent. This process typically takes about 1 to 1.5 hours, depending on the size of your beef cubes and the desired level of tenderness.
Once the beef is cooked through and the flavors have developed, taste the stew and adjust the seasoning as needed with salt and pepper. If desired, you can thicken the sauce with a slurry of cornstarch and water to achieve your preferred consistency.
Serve your Quick Beef Bourguignon piping hot, garnished with a sprinkle of fresh herbs like parsley or chives for a touch of brightness. Pair it with crusty bread, mashed potatoes, or buttered noodles to soak up the rich, flavorful sauce, and enjoy the cozy comfort of this simplified take on a French classic.
Ingredients:
- – 1 1/2 lbs (700g) beef stew meat, cubed
- – Salt and black pepper to taste
- – 2 tablespoons olive oil
- – 1 onion, diced
- – 2 cloves garlic, minced
- – 2 carrots, sliced
- – 2 celery stalks, sliced
- – 8 oz (225g) mushrooms, sliced
- – 2 tablespoons all-purpose flour
- – 1 cup (240ml) beef broth
- – 1 cup (240ml) red wine (such as Burgundy or Pinot Noir)
- – 2 tablespoons tomato paste
- – 1 teaspoon dried thyme
- – 1 bay leaf
- – Chopped fresh parsley, for garnish (optional)
Instructions:
1. Season the beef stew meat with salt and black pepper to taste.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef cubes and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
3. In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
4. Add the sliced carrots, celery, and mushrooms to the pot, and cook for about 5 minutes, until the vegetables start to soften.
5. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to cook out the raw flour taste.
6. Slowly pour in the beef broth and red wine, stirring constantly to scrape up any browned bits from the bottom of the pot.
7. Stir in the tomato paste, dried thyme, and bay leaf. Return the browned beef cubes to the pot and stir to combine.
8. Bring the mixture to a simmer, then reduce the heat to low. Cover and let simmer for about 1 hour, stirring occasionally, until the beef is tender and the flavors have melded together.
9. Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaf before serving.
10. Serve the Quick Beef Bourguignon hot, garnished with chopped fresh parsley if desired. It pairs well with mashed potatoes, egg noodles, or crusty bread.
Enjoy this simplified version of Beef Bourguignon, packed with rich flavors and tender beef, in less time than the traditional recipe!