Quick Beef Bourguignon Deluxe
Discover a simplified version of the timeless classic, Beef Bourguignon, perfect for any home cook craving a taste of France without the time commitment. This delightful dish combines tender beef with rich red wine, smoky bacon, and hearty vegetables, simmered to perfection for a satisfying meal. Perfect for cozy gatherings, serve it alongside a glass of red wine for the ultimate indulgence. Though quick, this recipe doesn't skimp on flavor—your taste buds will thank you!
N/A
Servings
308
Calories
12
Ingredients
Ingredients
bacon
4 slices (diced)
onions
2 medium (cut lengthwise into slices)
mushrooms
8 ounces (halved)
beef stew meat
2 lbs (cubed)
flour
2 tablespoons (for dusting meat)
garlic
3 cloves (minced)
red wine
1 1/2 cups (preferably full-bodied)
beef broth
1 1/2 cups (low sodium recommended)
bay leaf
1 (whole)
dried thyme
1 teaspoon (dried)
salt
1/2 teaspoon
pepper
1/2 teaspoon (freshly ground)
Instructions
1
Preheat your oven to 325°F (163°C). If you're using a heavy, oven-safe stockpot, you can cook everything in it; otherwise, be prepared to transfer to a casserole dish later.
2
In a large stockpot, cook the diced bacon over medium heat until it's lightly golden and crispy. Once cooked, remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pot.
3
In the same pot, add the sliced onions and halved mushrooms to the leftover bacon fat, sautéing them until they are tender and lightly browned. Remove the onions and mushrooms from the pot, setting them aside with the bacon.
4
Now, add the beef stew meat to the pot in batches to ensure even browning. If needed, add a touch of oil to prevent sticking. After the meat is nicely browned, sprinkle the flour evenly over it and stir to coat.
5
Add the minced garlic to the beef, followed by the red wine, beef broth, bay leaf, dried thyme, salt, and pepper. Stir everything together until well mixed.
6
Cover the pot with a lid and place it in the preheated oven. Let it cook for 2 hours, allowing the flavors to meld and the beef to become tender.
7
After 2 hours, carefully remove the pot from the oven and stir in the reserved bacon, onion, and mushrooms. Return to the oven and cook for an additional 30 minutes, uncovered, to enhance the flavors further.
Nutrition Information
15g
Fat
12g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Quick Beef Bourguignon Deluxe?
It is a simplified version of the timeless French classic that combines tender beef with rich red wine, smoky bacon, and hearty vegetables.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 325°F (163°C).
How many calories are in one serving of this dish?
There are 308 calories per serving.
What type of wine should be used?
A full-bodied red wine is preferred for the best flavor profile.
How much beef stew meat is required?
You will need 2 lbs of cubed beef stew meat.
What is the first step in the cooking process?
Cook 4 slices of diced bacon in a large stockpot over medium heat until crispy.
How should the onions be prepared?
Use 2 medium onions cut lengthwise into slices.
How do I prepare the mushrooms?
Use 8 ounces of mushrooms and halve them before sautéing.
Why is flour added to the beef?
Flour is sprinkled over the browned meat to coat it and help thicken the sauce as it simmers.
How long does the beef cook initially in the oven?
The beef should cook covered in the oven for 2 hours.
Is the pot covered for the entire cooking time?
No, it is covered for the first 2 hours and uncovered for the final 30 minutes.
What broth is recommended for this recipe?
1 1/2 cups of low sodium beef broth is recommended.
How much fat is in a serving?
There is 15g of fat per serving.
What is the protein content of this recipe?
Each serving contains 27g of protein.
How many grams of carbohydrates are in a serving?
There are 12g of carbohydrates per serving.
What herbs are used to season the dish?
The recipe uses 1 whole bay leaf and 1 teaspoon of dried thyme.
How many garlic cloves are needed?
The recipe requires 3 cloves of minced garlic.
Can I use a casserole dish instead of a stockpot?
Yes, if your stockpot is not oven-safe, you can transfer the mixture to a casserole dish before baking.
What happens to the bacon fat after cooking?
The bacon fat is left in the pot to sauté the onions and mushrooms for extra flavor.
When do I add the bacon, onions, and mushrooms back into the pot?
They are stirred back into the pot after the initial 2 hours of oven cooking.
How should the beef be browned?
The beef should be browned in batches to ensure even cooking and prevent overcrowding.
What is the suggested seasoning for salt and pepper?
The recipe calls for 1/2 teaspoon of salt and 1/2 teaspoon of freshly ground pepper.
What are the main tags for this recipe?
The tags include beef, bourguignon, french, meat, quick, comfort food, red wine, and hearty.
Is this recipe time-consuming?
While it takes 2.5 hours in the oven, it is designed as a 'quick' and simplified version of the classic recipe for home cooks.
How much red wine is used in the sauce?
The recipe uses 1 1/2 cups of red wine.
What should I serve with this dish?
It is recommended to serve it alongside a glass of red wine for a cozy and indulgent meal.
Does the recipe include sugar?
No, the recipe does not list sugar as an ingredient.
Should the beef be cooked in oil or fat?
It is browned in the leftover bacon fat, though a touch of oil can be added if needed to prevent sticking.
How many ingredients are in this recipe?
There are 12 total ingredients listed.
What is the texture of the beef after cooking?
The beef becomes tender as the flavors meld during the slow-cooking process in the oven.