Quick Beef Bourguignon

written by Julie Cohn

This Quick Beef Bourguignon a faster, less fattening version of Julia Child’s recipe, perfect for a week night meal.  My family loves this dish so much, they use a spoon to catch every drop.

Quick Beef Bourguignon

  • 2 lbs. cubed beef stew meat
  • 1/2 c. flour
  • 1/2 c. chopped onion
  • 2 Tbsp. olive oil
  • 3 cloves garlic, finely chopped
  • 2 cups beef broth
  • 1/2 cup burgundy or a dry red french wine
  • 2-3 fresh or dried bay leaves
  • 3/4 c/ chopped carrot
  • 1 c. sliced mushrooms
  • 1 can of cream of golden mushroom soup
  • 3-4 strips of bacon
  • 2 Tbsp. Worcestershire sauce
In a small bowl dredge the stew meat in flour.  In a stock pot heat the olive oil over medium heat.  Add the chopped onion and garlic and cook until opaque.  Add the stew meat and cook until brown.  The beef and flour will caramelize or form a “crust” on the bottom of the pan.  Add the beef broth and burgundy wine and scrape the crust free.  This will thicken the sauce and add flavor to the sauce.   Add the bay leaf, carrots, and mushrooms and cook over medium high heat until boiling.  Reduce to medium low and add the golden mushroom soup.  Meanwhile cook the bacon until crispy.  Break into small pieces and add to the sauce.  Add the Worcestershire sauce  and simmer for 30 minutes. Serve the beef bourguignon over noodles or mashed potatoes.

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