Awww, beef bourguignon, a classic and timeless French dish that is sophisticated enough for company and rustic enough to eat from your slow cooker after a long bike ride. These two reason alone are enough for me to think that it is a recipe that everyone needs in their arsenal of go-to recipes. It’s super simple with only a few steps of active time. After that, you walk away and let the flavors slowly come together.
I like to eat mine with some good smashed potatoes, but if you want to make this a one-pot meal, throw in some small new red potatoes with everything else.
My Spin on Beef Bourguignon
- 1 pound of lean, cubed sirloin
- 6-8 cremini mushrooms, quartered
- 2 medium carrots, cubed
- 8 shallots, peeled
- 4 cloves of garlic, mashed
- 2 cups of decent French wine
- 2 cups of good quality beef broth
- 2 tablespoons tomato paste
- 1 sprig of fresh rosemary
- 3 sprigs of fresh thyme
- garlic powder
- onion powder
- salt and pepper
- olive oil
- Heat a large dutch oven pot to medium+ with some olive oil. While it's heating, season the meat with garlic powder, onion powder, paprika, salt and pepper.
- Seat the meat for a few minutes to get a nice color. You can easily do this in two batches. Remove and set aside.
- Throw in the vegetables, add a pinch of salt and cook for about 5 minutes. Just keep stirring them around.
- Deglaze the bottom of the pan with the red wine. Bring to a boil for about 5 minutes. Add back in the meat, the beef broth, rosemary, thyme and tomato paste and cover.
- At this point you can either let it simmer for 1:30 on the stove top or put it in a 350 degree oven for the same time.
Calories 506 Fat 20g Carbs 32g Fiber 6g Protein 30g