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Quick and Easy Beef Bourguignon

This Quick and Easy Beef Bourguignon is ready in a fraction of the time of the classic French dish, but it's still got all the flavor and melt-in-your-mouth tender beef!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4
Estimated Calories: 473
Author: Michelle

Ingredients

  • 1 cup frozen pearl onions
  • 1½ pounds beef tenderloin, or filet mignon
  • 1 slice bacon
  • 3 tablespoons butter, divided
  • 8 ounces fresh mushrooms, quartered
  • 1 clove garlic, minced
  • ½ teaspoon chopped fresh thyme
  • ½ teaspoon sugar
  • 1 tablespoon tomato paste
  • ½ cup red wine, such as Burgundy, Cabernet Sauvignon, or Pinot Noir (don't use a sweet red wine)
  • 1 cup beef stock or broth, I use 1 cup water mixed with 1 teaspoon roasted beef base (such as Better Than Bouillon)
  • 2 tablespoons cold water
  • 2 tablespoons flour
  • salt and pepper, to taste
  • additional chopped fresh thyme, for garnish, optional

Instructions

  • Place the onions in a microwave-safe bowl; microwave on HIGH for 4 minutes; set aside.
  • Cut the beef tenderloin into 2-inch cubes. Take one of the cubes and finely chop it along with the slice of bacon.
  • Pat the beef cubes dry with a paper towel and season with salt and pepper. You want the beef cubes dry so that they sear and get a nice brown color in the pan. If they are wet, they will steam instead.
  • Heat 1 tablespoon of the butter in a large skillet over medium-high heat (I use a 12-inch skillet). Make sure the pan is nice and hot before adding the beef. You need it to sear quickly so that it doesn't overcook.
  • Add the beef cubes in a single layer, then leave them alone for a minute to a minute and a half until the bottoms are nicely browned. Turn them over and cook for another minute to minute and a half until nicely browned on the other side. Remove the beef cubes from the pan to a plate; set aside.
    Note: At this point, you just want to quickly get some nice color on the beef. It will finish cooking later on in the sauce. If you don't have a pan large enough to hold all the beef cubes in a single layer without overcrowding the pan, brown the beef in 2 batches (an overcrowded pan will cause the meat to steam rather than sear).
  • Reduce the heat to medium. Add the chopped beef and bacon to the pan; cook, stirring occasionally, for 3 minutes until browned.
  • Add 1 tablespoon of the butter to the pan along with the mushrooms; season lightly with salt and pepper. Sauté, stirring occasionally, for 5 minutes or until they have cooked down a bit and are lightly browned.
  • Add the remaining tablespoon of butter to the pan along with the garlic, thyme, and sugar; sauté, stirring constantly, for 1 minute.
  • Add the tomato paste; cook, stirring constantly, for 1 minute.
  • Add the wine, stirring to scrape up any browned bits from the bottom of the pan. Increase the heat and bring to a boil; cook for 2 minutes or until the wine has reduced by half.
  • Add the onions and the beef stock or broth. Bring to a boil; cook for 1 minute, stirring occasionally.
  • In a small bowl, mix together the cold water and flour until smooth. While stirring, add the flour mixture to the pan. Bring back to a boil, if necessary, and cook for 1 minute, stirring constantly, until the sauce has thickened.
  • Return the browned beef cubes to the pan along with any juices on the plate, Reduce the heat a bit and simmer until the beef is heated through to medium-rare (a warm, red center, internal temperature of 130°F to 135°F), about 2 to 3 minutes. Be very careful not to overcook the meat so it remains melt-in-your-mouth tender!
    Note: If you like your meat cooked more, go ahead and cook it to your desired level of doneness. Just know that it may not be as tender or as flavorful as cooking it to medium-rare or, at the most, medium (a warm, pink center; internal temperature of 140°F to 145°F).
  • Taste the sauce and season with salt and pepper, if needed.
  • Serve over mashed potatoes, boiled potatoes, or hot buttered egg noodles and garnish with additional chopped fresh thyme, if desired. Serve immediately.

Recipe Notes

  • This dish is most definitely best when served immediately. It's not great for making ahead or for leftovers because it's really hard not to overcook the meat when you reheat it. I recommend making only as much as you need for dinner. 
  • You can use jarred pearl onions (drained) instead of frozen. If you do, omit the step of microwaving them.  
  • Calorie estimate is for the Beef Bourguignon only and does not include anything you serve it with, such as mashed potatoes or egg noodles. 
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