Quick Beef Bourguignonne

There’s something magical about creating a classic dish like Quick Beef Bourguignonne. Inspired by Julia Child’s famous Beef Bourguignon, this recipe transforms a simple beef stew into a culinary masterpiece, and it’s much easier than you might think. Whether you’re a seasoned chef or a home cook looking to impress, this dish is perfect for a cozy night in, ideally with a glass of wine in hand.

Why You’ll Love This Recipe

This Quick Beef Bourguignonne offers the rich, deep flavors of a traditional French stew with a modern twist. It’s adaptable with four cooking methods: traditional oven, stovetop, slow cooker, and pressure cooker, so you can choose the one that fits your schedule and equipment. Plus, it uses easily accessible ingredients, making it a delightful yet approachable dish.

Kitchen Equipment You’ll Need

• 12-inch skillet
• Small bowl
• Whisk
• Measuring cups and spoons
• Knife and cutting board

Ingredients

• 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

Step-by-Step Instructions

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

Tips for Success

• For the best results, use a good quality dry red wine.
• Make sure to brown the beef properly for added flavor.
• Don’t rush the reduction step; it enhances the depth of flavor.

Additional Tips and Variations

Try adding a splash of balsamic vinegar for a hint of sweetness, or substitute pearl onions with shallots for a different flavor profile. If you prefer, you can use chicken or vegetable broth instead of beef consommé for a lighter taste.

Nutritional Highlights (Per Serving)

Calories: Approximately 450, Protein: 28g, Carbohydrates: 15g, Fat: 30g

Frequently Asked Questions (FAQ)

Can I make this dish ahead of time? Yes, Beef Bourguignonne often tastes better the next day as the flavors meld together. Simply reheat before serving.

What can I serve with this dish? It’s delicious with crusty bread, mashed potatoes, or a side of steamed greens.

Can I substitute the beef tenderloin? Yes, you can use chuck roast or stewing beef, but you may need to adjust the cooking time accordingly.

Conclusion

This Quick Beef Bourguignonne is a delightful way to bring a touch of French elegance to your dining table. It’s comforting, flavorful, and surprisingly easy to prepare. Give it a try and let the rich aromas fill your kitchen. We’d love to hear how it turned out for you, so feel free to share your experience!