Quick Beef Bourguignonne Recipes

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QUICK AND EASY BEEF BOURGUIGNON FOR TWO



Quick and Easy Beef Bourguignon for Two image

Julia Child may be the face behind classic beef bourguignon, but we take all the credit for this almost-instant version that's made on the stove with Progresso™ beef flavored broth and red wine. The recipe serves two people, perfect for date-night in or for nights when you feel like cooking yourself a fancy meal. P.S.: We won't tell if you sneak a few sips of red wine while you're cooking.

Provided by Tablespoon Kitchens

Categories     Entree

Time 40m

Yield 2

Number Of Ingredients 14

3/4 lb boneless beef sirloin steak, cut into 1 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 cup sliced mushrooms
1 slice bacon, chopped
1 small onion, sliced
1 tablespoon canned Muir Glen™ organic tomato paste
1 clove garlic, finely chopped
1/2 teaspoon chopped fresh thyme leaves
1 tablespoon Gold Medal™ all-purpose flour
1 cup Progresso™ beef flavored broth (from 32-oz carton)
1/2 cup dry red wine
1 tablespoon chopped fresh parsley leaves

Steps:

  • Season beef cubes with salt and pepper. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add beef, and cook 2 to 3 minutes, turning frequently, until browned on outsides, but still rare in the middle. Remove from skillet; keep warm.
  • Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add mushrooms; cook and stir 3 to 4 minutes or until tender and browned. Remove from skillet; keep warm.
  • Reduce heat to medium; add bacon and onion. Cook and stir 3 to 4 minutes or until onions are softened and beginning to brown. Add tomato paste, garlic and thyme. Cook and stir 1 minute. Add flour; cook and stir 1 minute.
  • Add cooked mushrooms, broth and wine; heat to boiling. Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally, until sauce is slightly thickened. Return beef to skillet; cook 2 to 3 minutes, stirring occasionally, until beef is medium-rare to medium (145°F to 160°F). Garnish with parsley.

Nutrition Facts : Calories 410, Carbohydrate 12 g, Cholesterol 100 mg, Fat 1, Fiber 1 g, Protein 40 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g

QUICK BEEF BOURGUIGNONNE



Quick Beef Bourguignonne image

A quick-and-easy version of a family favorite that's totally doable on weeknights. Serve over mashed potatoes or egg noodles.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 12

1 1/2 lb beef tenderloin, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup butter
2 cups frozen pearl onions, thawed, patted dry
1 package (8 oz) fresh cremini mushrooms, quartered
2 cups sliced carrots
1 cup dry red wine
2 sprigs fresh thyme
1 can (10 1/2 oz) beef consommé
2 tablespoons Gold Medal™ all-purpose flour
Fresh rosemary leaves, if desired

Steps:

  • Sprinkle tenderloin with salt and pepper. In 12-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add beef; cook 5 minutes. Remove beef from skillet; cover to keep warm.
  • In skillet, melt remaining 2 tablespoons butter. Add onions, mushrooms and carrots; cook 7 minutes, stirring occasionally, until mushrooms are browned. Add wine and thyme; heat to boiling. Reduce heat; simmer uncovered 7 minutes or until wine is reduced by half, stirring to loosen browned bits from bottom of skillet.
  • In small bowl, stir together beef consommé and flour with whisk. Add flour mixture and beef to skillet. Cook 3 minutes or until sauce thickens. Garnish with rosemary. Serve immediately.

Nutrition Facts : Calories 340, Carbohydrate 13 g, Fat 1 1/2, Fiber 3 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 690 mg

BEEF BOURGUIGNON I



Beef Bourguignon I image

My sister sent me this recipe and the delectable smell of this hearty yet fancy dish brings my teenaged boys running! Serve with potatoes, noodles or rice.

Provided by COOKPOT

Categories     World Cuisine Recipes     European     French

Time P2DT3h30m

Yield 8

Number Of Ingredients 20

3 cups Burgundy wine
2 tablespoons brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
10 whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast
4 tablespoons olive oil, divided
¼ pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves garlic, crushed
1 (10.5 ounce) can beef broth
salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced

Steps:

  • For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
  • Preheat oven to 300 degrees F (150 degrees C).
  • For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
  • In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
  • Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
  • Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
  • Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
  • About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 14.1 g, Cholesterol 72 mg, Fat 28.9 g, Fiber 2.6 g, Protein 19.9 g, SaturatedFat 10.6 g, Sodium 638 mg, Sugar 5.7 g

EASY BEEF BOURGUIGNON



Easy Beef Bourguignon image

This is the speedy, easy version of boeuf Bourguignon, the classic French slow-cooked beef dish. Delicious over cooked egg noodles or mashed potatoes. Leftovers taste great as well - just reheat on the stove.

Provided by Pam Lolley

Categories     French Main Dishes

Time 1h35m

Yield 6

Number Of Ingredients 13

2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
2 teaspoons kosher salt
1 teaspoon ground black pepper
4 slices thick-cut hickory smoked bacon, cut into small cubes
1 medium white onion, cut into 1/2-inch dice
2 cloves garlic, minced
1 (8 ounce) package sliced baby portobello mushrooms
2 tablespoons tomato paste
2 cups reduced-sodium beef broth
1 cup dry red wine
1 pound carrots, cut diagonally into 1/2-inch slices
2 tablespoons all-purpose flour
½ cup chopped fresh flat-leaf parsley

Steps:

  • Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
  • Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
  • Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
  • Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.

Nutrition Facts : Calories 581.8 calories, Carbohydrate 16.2 g, Cholesterol 121.6 mg, Fat 39.7 g, Fiber 3.6 g, Protein 32.2 g, SaturatedFat 15.3 g, Sodium 1023.9 mg

QUICK BEEF BOURGUIGNONNE



Quick Beef Bourguignonne image

Yet another Pasta-Roni recipe. The salvage store where I shop has a huge variety at VERY cheap prices. The boxes are just dented a bit and I pick up several for special occasions. Yes, special occasions but with a twist. These recipes are so good, your family will never know you cheated.

Provided by Redneck Epicurean

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 (4 7/8 ounce) package Garlic Alfredo Pasta Roni
3 tablespoons all-purpose flour
1/2 tablespoon dried thyme
1/2 teaspoon ground black pepper
3/4 lb boneless sirloin or 3/4 lb top round steak, cut into 1-inch pieces
2 tablespoons vegetable oil, divided
3 cups cremini mushrooms or 3 cups white mushrooms, quartered
1/3 cup thinly sliced shallots or 1/3 cup chopped onion
1 (14 1/2 ounce) can beef broth
1/4 cup dry red wine or 1/4 cup water
3/4 cup thinly sliced carrot

Steps:

  • Combine flour, thyme and pepper in a resealable plastic food storage bag. Add steak; shake to coat evenly with flour mixture.
  • In large skillet over medium-high heat, heat 1 tablespoon oil. Add steak; cook 3 minutes or until lightly browned on all sides. Remove from skillet; set aside.
  • In same skillet over medium heat, heat remaining 1 tablespoon oil. Add mushrooms and shallots; cook 3 minutes, stirring occasionally.
  • Add 1/4 cup water, broth and wine; bring to a boil. Add pasta, Special Seasonings, steak and carrots. Reduce heat to medium. Simmer 5 minutes or until pasta is tender. Let stand 5 minutes before serving.

Nutrition Facts : Calories 351.2, Fat 21.1, SaturatedFat 6.1, Cholesterol 77.5, Sodium 867, Carbohydrate 9.4, Fiber 1, Sugar 1.1, Protein 27.5

EASY BEEF BOURGUIGNON



Easy BEEF BOURGUIGNON image

Beef bourguignon can be cooked a few different ways. I used to cook mine the traditional way - in the oven for several hours but the recipe was somewhat high maintenance. Over the years, I tried modifying my recipe so I could use my crock-pot without losing any of that beef bourguignon flavor. This is what I ended up with and the meat is so tender and so delicious you may never use your oven again!

Provided by Casey.Company

Categories     European

Time 7h30m

Yield 6 serving(s)

Number Of Ingredients 15

6 slices bacon, cut in 1-inch pieces
3 lbs beef rump or 3 lbs chuck, cut in 1 1/2-inch cubes
3 large carrots, peeled and sliced diagonally
1 medium onion, cubed
3 tablespoons flour (or for GF, 1 ¼ tbsp corn starch)
14 ounces low sodium beef broth (about 2 cups)
1 tablespoon tomato paste
2 teaspoons garlic, minced
1 teaspoon dried thyme
1 whole bay leaf
14 ounces white pearl onions, peeled (I use frozen, thawed and drained)
1 lb cremini mushroom, sliced
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup red wine

Steps:

  • cook bacon in fry-pan, remove and drain most of the grease out of the pan. While bacon is cooking, prep your onion and carrots and set aside.
  • 2. add beef cubes to same pan used for bacon and brown well. Placed browned beef cubes in crock-pot that has been coated with cooking spray.
  • 3. add chopped cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions to crock-pot on top of beef (no need to stir). Brown carrot, and cubed onion in same pan as meat and season with 1 teaspoons salt and pepper and add to crock-pot.
  • 4. cook mushrooms and 1 tsp salt in same pan (use cooking spray if needed). Stir in flour (or corn starch). Add broth, mix well until you get a thick mushroom gravy and add as top layer in crock-pot. Cover and cook on low 7 hours.
  • 5. add wine about an hour before serving (at 6 hours of cooking in crock-pot) and stir. Continue cooking. Serve alone with crusty bread or with noodles.
  • tip for thicker gravy: in a small pot, mix 1 tbsp corn starch with 2 tbsp water (1 tbsp butter optional) add to crock pot, stir well and cover on high for 10 minutes.

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