Quick Beef Bourguignon


5 people made this

This is a quick version of beef bourguignon that has all the essential ingredients but is easy to make. It still creates a fabulous rich stew that I like to serve with potatoes.


Serves: 8 

  • 60g butter
  • 4 onions, diced
  • 200g bacon, diced
  • 2kg skirt or chuck steak, cut into cubes
  • 40g plain flour
  • 1 (750ml) bottle red Burgundy wine
  • 500ml beef stock
  • 3 bay leaves
  • 1 bouquet garni
  • 2 tablespoons tomato paste
  • 3 carrots, sliced
  • 300g white closed cup mushrooms, diced
  • 2 sticks celery, diced
  • 1 pinch salt and pepper, to taste

Preparation:20min  ›  Cook:3hours  ›  Ready in:3hours20min 

  1. Heat the butter in a saucepan over medium heat and cook the onions and bacon. Remove from saucepan and set aside.
  2. Cook the meat until brown then sprinkle with the flour. Add the red wine and stock.
  3. Return the bacon and onions then add the bay leaf, bouquet garni, tomato paste, carrots, mushrooms and celery.
  4. Season with salt and pepper then stir well and simmer for 3 hours over low heat.

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