Beef Bourguignon

Beef Bourguignon
Quick and Easy Beef Bourguignon for Two


  • 3/4lb boneless beef sirloin steak, cut into 1 1/2-inch cube
  • 1/4 teaspoon salt & pepper
  • 2 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1 slice bacon, chopped
  • 1 small onion, sliced
  • 1 tablespoon canned tomato paste
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1 tablespoon all-purpose flour
  • 1 cup beef-flavored broth
  • 1/2 cup dry red wine
  • 1 tablespoon chopped fresh parsley leaves


  1. 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.
  2. 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.
  3. 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.
  4. 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.