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

Save Recipe

Prep 40 min
Total 40 min
Servings 2

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

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 Mar 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.

Expert Tips

tip 1
Betty Crocker™ creamy butter mashed potatoes make a lovely side for this hearty main dish.
tip 2
White button mushrooms work well in this recipe, but if you’d like a bigger mushroom flavor, you can use cremini mushrooms.

Nutrition Information

410 Calories, 21g Total Fat, 40g Protein, 12g Total Carbohydrate, 4g Sugars

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;