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Quick and Easy Beef Bourguignon for Two

Name: Quick and Easy Beef Bourguignon for Two
Prep time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 3/4 lb boneless beef sirloin steak, cut into 1 1/2-inch cubes; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive oil; 1 cup sliced mushrooms; 1 slice bacon, chopped; 1 small onion, sliced; 1 tablespoon canned Muir Glen™ organic tomato paste; 1 clove garlic, finely chopped; 1/2 teaspoon chopped fresh thyme leaves; 1 tablespoon Gold Medal™ all-purpose flour; 1 cup Progresso™ beef flavored broth (from 32-oz carton); 1/2 cup dry red wine; 1 tablespoon chopped fresh parsley leaves

7 Ratings

7 Reviews

Kitchen Tested

Prep 40 min
Total 40 min
Servings 2

Julia Child may be the face behind classic beef bourguignon, but we take all the credit for this almost-instant version that’s made on the stove with Progresso™ beef flavored broth and red wine. The recipe serves two people, perfect for date-night in or for nights when you feel like cooking yourself a fancy meal. P.S.: We won’t tell if you sneak a few sips of red wine while you’re cooking.

By Tablespoon Kitchens

Updated March 14, 2018

Ingredients

3/4 lb boneless beef sirloin steak, cut into 1 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 cup sliced mushrooms
1 slice bacon, chopped
1 small onion, sliced
1 tablespoon canned Muir Glen™ organic tomato paste
1 clove garlic, finely chopped
1/2 teaspoon chopped fresh thyme leaves
1 tablespoon Gold Medal™ all-purpose flour
1 cup Progresso™ beef flavored broth (from 32-oz carton)
1/2 cup dry red wine
1 tablespoon chopped fresh parsley leaves

Steps

1

Season beef cubes with salt and pepper. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add beef, and cook 2 to 3 minutes, turning frequently, until browned on outsides, but still rare in the middle. Remove from skillet; keep warm.
2

Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add mushrooms; cook and stir 3 to 4 minutes or until tender and browned. Remove from skillet; keep warm.
3

Reduce heat to medium; add bacon and onion. Cook and stir 3 to 4 minutes or until onions are softened and beginning to brown. Add tomato paste, garlic and thyme. Cook and stir 1 minute. Add flour; cook and stir 1 minute.
4

Add cooked mushrooms, broth and wine; heat to boiling. Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally, until sauce is slightly thickened. Return beef to skillet; cook 2 to 3 minutes, stirring occasionally, until beef is medium-rare to medium (145°F to 160°F). Garnish with parsley.

Betty Crocker™ creamy butter mashed potatoes make a lovely side for this hearty main dish.
White button mushrooms work well in this recipe, but if you’d like a bigger mushroom flavor, you can use cremini mushrooms.

Nutrition Facts

Serving Size: 1 Serving

Calories: 410

Calories from Fat: 190

Total Fat: 21g; 32%

Saturated Fat: 4 1/2g; 22%

Trans Fat: 0g

Cholesterol: 100mg; 33%

Sodium: 880mg; 37%

Potassium: 700mg; 20%

Total Carbohydrate: 12g; 4%

Dietary Fiber: 1g; 6%

Sugars: 4g

Protein: 40g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 6%; 6%

Calcium: 4%; 4%

Iron: 25%; 25%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;