Weeknight Beef Bourguignon

Is anything more decadent than Beef Bourguignon? Probably. But it still sounds super elegant and fancy. Basically we’re talking about slow cooked beef stew with red wine. By using a good quality of steak this traditionally long cooking French stew cooks in just 20 (-ish) minutes making it perfect weeknight comfort food. All you end up actually waiting to cook is the potatoes. Once they’re done - you’re basically there.

But, good news, it can also cook as long as you need. Kids at practice? It will be fine when they get home. PTA meeting? Make it first and everyone can eat when they’re ready.

Also, it’s nice enough that you can make it for company with a green salad on the side.

The trick for everything is to use GOOD RED WINE! Do not skimp. Buy the good stuff. Drink the good stuff. Serve it along side this stew and all of you will be tickled.

Quick Bourguignon

Serves 4

1 cup pearl onions

1 cup sliced carrots

1.5 lb sliced sirloin steak

2 cups chopped potatoes

1 ½ c red wine

4 cups beef stock

6 sprigs fresh thyme

salt & pepper

STEP 1

In a large dutch oven, brown meat, carrots and potatoes until browned on all edges and a little crispy.  Season with salt and pepper.

STEP 2

Pour red wine into the pan and boil for two minutes until reduced by half.

STEP 3

Pour stock in the pan and bring to a boil.

STEP 4

Add pearl onions and thyme.  Reduce heat, cover and cook until meat is cooked through – about 15 minutes.

---