Beef bourguignon might have a fancy name, but it’s actually an incredibly easy dish to make. Roughly translated, beef bourguignon means “fancy beef stew”. It doesn’t really mean that, but that’s essentially what it boils down to.
Yes, this recipe is simply beef stew with a fancy French name. So what does that mean for you? Well, it means you can get a delicious meal that sounds fancy but is actually quite simple. It comes together quickly, and it makes a great dinner.
At its core, beef bourguignon is all about simplicity. This recipe has all the classics that we know and love in beef stew. You’ll find beef, celery, onions, and mushrooms. You won’t find any potatoes, but you can add them if you like. So far, so easy, right? The fancy part of this recipe is simply the addition of wine. That’s it. Seriously. It’s beef stew with wine in it. And there’s nothing wrong with that.
This beef bourguignon recipe is designed for two people, which makes it the perfect special dish for a romantic evening. It also makes it the perfect dish for all you single folks out there who want a bit of leftovers for the next day. If you have a family or you just really don’t like to cook, double or triple the recipe, and you’ll have enough to feed a family for a couple of days or yourself for a little longer.
That’s the great thing about this recipe. You have options. Those options extend past how much you make, as well. This classic dish can be made as-is, but you can also use it as a jumping off point for your own tasty beef creations.
Try adding potatoes for an even heartier version of this stew. You can also add parsnips, as well. Both of these root vegetables make for tasty additions to this stew.
All of what we just talked about is great, but what really makes this recipe stand out is the bacon. Oh, yes, this beef bourguignon has bacon in it. It goes without saying that bacon makes everything better, but just in case… Pro tip: bacon makes everything better.
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!!!
Whether you want to make a batch of this tasty stew just for yourself, or you need to feed a family, this recipe fits the bill. Make it for two just as the recipe calls for, or make it for an army. Whatever the case, all that tender sirloin, smoked bacon, and a nice variety of vegetables floating around in a delicious beefy broth with a shot of wine makes for a meal that will satisfy anyone.