Quick Beef Bourguignon

Quick Beef Bourgogne

Prep Time 25 MIN

Cook Time 35 MIN

Serves 4

Ingredients:

  • 1 can (398 mL) Hunt’s Heirloom – Crushed Tomatoes
  • 1 lb (500 g) beef tenderloin, cut into 1-inch (2.5 cm) cubes
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1 tbsp (15 mL) canola oil
  • 1 tbsp (15 mL) butter
  • 2 strips bacon, cut into 1-inch (2.5 cm) pieces
  • 1/2 lb (250 g) mushrooms, halved
  • 2 large shallots, sliced
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 4 tsp (20 mL) all-purpose flour
  • 3/4 cup (175 mL) red wine
  • 1 cup (250 mL) reduced-sodium beef broth
  • 1 bunch baby carrots, scrubbed or peeled
  • 2 tbsp (30 mL) finely chopped fresh chives
  • 1 baguette, for serving

Directions:

  1. Season beef with half of the salt and pepper. Heat oil and butter in large high-sided skillet set over medium-high heat; cook beef for 5 to 7 minutes or until starting to brown all over. Transfer to plate using slotted spoon.
  2. Reduce heat to medium; cook bacon, mushrooms, shallots, thyme and remaining salt and pepper for 3 to 5 minutes or until starting to brown. Sprinkle flour into skillet; cook for 1 minute. Slowly stir in red wine; bring to boil. Boil for 1 minute. Stir in tomatoes and broth; bring to boil.
  3. Return beef to skillet; add carrots to skillet. Reduce heat to medium; cook for 18 to 20 minutes or until beef is just cooked through and sauce is thickened. Sprinkle with chives. Serve with baguette.

Chef's Tip:

Alternatively, serve with boiled potatoes.
Substitute sirloin or strip loin for beef tenderloin if desired.