Beef Bourguignon For Two
1 pound of sirloin tip steak, 1 by 1 1/2 inch slices
5 slices of smoked bacon, coarsely chopped
2 tbl butter
2 tbl olive oil
2 cups dry red wine (burgundy works best)
1 cup beef boullion
2 medium-sized onions, coarsely diced
3 stalks of celery, coarsely sliced
3 carrots, coarsely sliced
8 ounce package of fresh Portobello mushrooms, quartered
2 dried bay leaves
1/2 tsp dried thyme
1/2 tsp black pepper
1 tbl cornstarch
4 ounces of tomato sauce
2 tbl Worcestershire sauce
In a small kettle, melt the butter in the olive oil over medium high heat. Let the butter brown in the oil until it turns the color of powdered cinnamon. Add the steak pieces and sear them on all sides which takes about 5 minutes. Once the steak is seared, add the bacon pieces and stir them while they cook for 3 or 4 minutes.
Now, add the wine and beef broth to the kettle and reduce the heat to medium. Next, add the celery, carrots, and mushrooms along with the bay leaves, thyme and black pepper. Cover the kettle and let the mixture cook over medium heat until the carrots are tender and the meat has reached an internal temperature of 160 F.
Just before serving, make a slurry of the cornstarch, tomato sauce, and Worcestershire sauce. Make sure all the cornstarch gets suspended in this mixture. Add this to the stew and give it time to boil the starch and thicken the soup.
Add salt and pepper to taste and serve warm.
This soup can be cooked all day in a crockpot, or simmered on low heat for extended periods on the stove top. It is lick the bowl good!!!