20 Minute Beef Bourguignon - Easy, Fast, TASTY!

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Remove the two slices of bacon from the beef fillet and dice the bacon.

Heat a skillet to medium (5 out of 10) and add the diced bacon to render down.

Remove toothpicks from the beef fillet and dice it into chunks (about a cup to a cup and a half).

Adjust the heat down to about 4 out of 10 to avoid burning the bacon.

Once the bacon is cooked to a chewy texture, remove it from the skillet but leave the grease.

Add 1/4 cup sliced carrots and 1/4 cup sliced onions to the skillet and cook for about 2-3 minutes until softened.

Season with pepper but no additional salt due to the bacon grease.

Add 1/2 cup sliced white mushrooms to the skillet and cook for another 2 minutes.

Add 1 teaspoon of garlic (or 1 clove) to the skillet and let it cook until fragrant.

Add the diced beef to the skillet and allow it to brown on all sides without moving it too much.

Once browned, mix the beef with the vegetables in the skillet.

Add 1 tablespoon of tomato paste and 1 tablespoon of flour to the skillet and blend well to avoid clumps.

Pour in 1 glass of red wine and stir.

Add 1/2 cup of beef broth and 1-2 tablespoons of bourbon to the mixture.

Add 1 bay leaf and stir everything together.

Let the mixture boil for about 10 minutes until it thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens