Beef Bourguignon

Tonight I made another robust meal – beef bourguignon. Okay, okay… you can stop rolling your eyes now, this recipe is what I consider my best approximation for a quick and easy beef bourguignon. I did not go through untold number of complicated steps to make this meal. I also did not cook it for 3 hours because I used a shortcut. Of course, I bet you are skeptical… it is only natural. But you can rest assured this dish was stupendous, if I say so myself! Go ahead, make it and see for yourself… your skepticism will be assuaged (and your taste buds rewarded!).

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Beef Bourguignon

Prep time: 20 mins

Cook time: 1 hour 20 mins

Total time: 1 hour 40 mins

Serves: 1

Ingredients

10 oz ¾ inch thick beef bottom round, cut into approximately 1 inch squares
1 oz smoky bacon, cut into strips
½ onion, diced
1 carrot, diced
1 stalk celery, diced
½ small red pepper, diced
½ small green pepper, diced
1 medium clove garlic, minced
6 small crimini mushrooms, quartered
2 tbsp tomato paste
1 tsp herbs de provence
½ tsp dried thyme
salt and pepper to taste
1 cup red wine
1 cup beef stock
1 tbsp olive oil
1 tbsp butter, plus 2 tsp more
1 tbsp flour

Instructions

In a heavy lidded skillet over Medium heat, fry the bacon approximately 2 - 3 minutes.
Remove bacon with a slotted spoon to a bowl and add the beef to the skillet.
Increase the heat to Medium/Medium-High and cook the beef until nicely brown on all sides, approximately 5 - 7 minutes.
Remove the beef with a slotted spoon and reduce the heat back to Medium.
Add olive oil and swirl to heat before adding the carrots, onions, celery and peppers.
Cook the vegetables until well softened, approximately 5 minutes.
Add the garlic and cook until fragrant, approximately 1 minute.
Add the tablespoon of butter and stir to melt.
Add the flour and stir to coat the vegetables, cooking the flour for approximately 2 - 3 minutes.
Add the wine and deglaze the pan.
Add the stock and stir to combine.
Add the herbs de provence, thyme, and tomato paste, stirring to combine.
Add the beef and bacon, stirring to combine.
Here is the shortcut... Increase the heat to Medium/Medium-High and bring to a heavy simmer. Reduce the heat to Medium and cook for 10 minutes uncovered at a steady simmer. Stir to keep from sticking occasionally (but it should not take much). After 10 minutes, stir well and cover, reducing the heat to Medium-Low.
Cook for at least 30 minutes, stirring halfway through to make sure the gravy has not evaporated. (If the gravy is too thick, add ¼ cup of stock and stir well to combine. We want this sauce to be thick and robust, not thin and watery.)
After 30 minutes, stir and reduce to Low and allow to gently simmer.
Cook the egg noodles per the package directions, drain well and set aside.
While the noodles cook, heat a small skillet over Medium/Medium-High heat.
Add the remaining 2 teaspoons of butter to the heated skillet.
When the butter stops foaming, add the mushrooms and saute them until they begin to brown along the edges, approximately 5 - 7 minutes.
When the mushrooms are done, add to the beef and sauce, stirring gently to combine.
Taste and add salt and pepper as needed.
Serve over the egg noodles.

In a heavy lidded skillet over medium heat, fry the bacon approximately 2 – 3 minutes. Remove bacon with a slotted spoon to a bowl and add the beef to the skillet.

Increase the heat to Medium/Medium-High and cook the beef until nicely brown on all sides, approximately 5 – 7 minutes.

Remove the beef with a slotted spoon and reduce the heat back to Medium.

Add olive oil and swirl to heat before adding the carrots, onions, celery and peppers.

Cook the vegetables until well softened, approximately 5 minutes.

Add the garlic and cook until fragrant, approximately 1 minute. Add the tablespoon of butter and stir to melt. Add the flour and stir to coat the vegetables, cooking the flour for approximately 2 – 3 minutes.

Add the wine and deglaze the pan.

Add the stock and stir to combine. Add the herbs de provence, thyme, and tomato paste, stirring to combine. Add the beef and bacon, stirring to combine. Increase the heat to Medium/Medium-High and bring to a heavy simmer.

Reduce the heat to Medium and cook for 10 minutes uncovered at a steady simmer. Stir to keep from sticking occasionally (but it should not take much). After 10 minutes, stir well and cover, reducing the heat to Medium-Low.

Cook for 30 minutes, stirring halfway through and to make sure the gravy has not evaporated. (If the gravy is too thick, add 1/4 cup of stock and stir well to combine. We want this sauce to be thick and robust, not thin and watery.) After 30 minutes, stir and reduce to Low and allow to gently simmer.

Cook the egg noodles per the package directions, drain well and set aside. While the noodles cook, heat a small skillet over Medium/Medium-High heat. Add the remaining 2 teaspoons of butter to the heated skillet. When the butter stops foaming, add the mushrooms and saute them until they begin to brown along the edges, approximately 5 – 7 minutes.