Quick Beef Bourguignon
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6 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.
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
- Heat the butter in a saucepan over medium heat and cook the onions and bacon. Remove from saucepan and set aside.
- Cook the meat until brown then sprinkle with the flour. Add the red wine and stock.
- Return the bacon and onions then add the bay leaf, bouquet garni, tomato paste, carrots, mushrooms and celery.
- Season with salt and pepper then stir well and simmer for 3 hours over low heat.
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