Quick And Easy Beef Bourguignon Food

QUICK AND EASY BEEF BOURGUIGNON

Steps:

• Place the onions in a microwave-safe bowl; microwave on HIGH for 4 minutes; set aside.
• Cut the beef tenderloin into 2-inch cubes. Take one of the cubes and finely chop it along with the slice of bacon.
• Pat the beef cubes dry with a paper towel and season with salt and pepper. You want the beef cubes dry so that they sear and get a nice brown color in the pan. If they are wet, they will steam instead.
• Heat 1 tablespoon of the butter in a large skillet over medium-high heat (I use a 12-inch skillet). Make sure the pan is nice and hot before adding the beef. You need it to sear quickly so that it doesn't overcook.
• Add the beef cubes in a single layer, then leave them alone for a minute to a minute and a half until the bottoms are nicely browned. Turn them over and cook for another minute to minute and a half until nicely browned on the other side. Remove the beef cubes from the pan to a plate; set aside. Note: At this point, you just want to quickly get some nice color on the beef. It will finish cooking later on in the sauce. If you don't have a pan large enough to hold all the beef cubes in a single layer without overcrowding the pan, brown the beef in 2 batches (an overcrowded pan will cause the meat to steam rather than sear).
• Reduce the heat to medium. Add the chopped beef and bacon to the pan; cook, stirring occasionally, for 3 minutes until browned.
• Add 1 tablespoon of the butter to the pan along with the mushrooms; season lightly with salt and pepper. Sauté, stirring occasionally, for 5 minutes or until they have cooked down a bit and are lightly browned.
• Add the remaining tablespoon of butter to the pan along with the garlic, thyme, and sugar; sauté, stirring constantly, for 1 minute.
• Add the tomato paste; cook, stirring constantly, for 1 minute.
• Add the wine, stirring to scrape up any browned bits from the bottom of the pan. Increase the heat and bring to a boil; cook for 2 minutes or until the wine has reduced by half.
• Add the onions and the beef stock or broth. Bring to a boil; cook for 1 minute, stirring occasionally.
• In a small bowl, mix together the cold water and flour until smooth. While stirring, add the flour mixture to the pan. Bring back to a boil, if necessary, and cook for 1 minute, stirring constantly, until the sauce has thickened.
• Return the browned beef cubes to the pan along with any juices on the plate, Reduce the heat a bit and simmer until the beef is heated through to medium-rare (a warm, red center, internal temperature of 130°F to 135°F), about 2 to 3 minutes. Be very careful not to overcook the meat so it remains melt-in-your-mouth tender!Note: If you like your meat cooked more, go ahead and cook it to your desired level of doneness. Just know that it may not be as tender or as flavorful as cooking it to medium-rare or, at the most, medium (a warm, pink center; internal temperature of 140°F to 145°F).
• Taste the sauce and season with salt and pepper, if needed.
• Serve over mashed potatoes, boiled potatoes, or hot buttered egg noodles and garnish with additional chopped fresh thyme, if desired. Serve immediately.

QUICK AND EASY BEEF BOURGUIGNON FOR TWO

Steps:

• 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.
• 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.
• 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.
• 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.

EASY BEEF BOURGUIGNON

Steps:

• Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
• Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
• Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
• Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.

EASY BEEF BOURGUIGNON

Steps:

• cook bacon in fry-pan, remove and drain most of the grease out of the pan. While bacon is cooking, prep your onion and carrots and set aside.
• 2. add beef cubes to same pan used for bacon and brown well. Placed browned beef cubes in crock-pot that has been coated with cooking spray.
• 3. add chopped cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions to crock-pot on top of beef (no need to stir). Brown carrot, and cubed onion in same pan as meat and season with 1 teaspoons salt and pepper and add to crock-pot.
• 4. cook mushrooms and 1 tsp salt in same pan (use cooking spray if needed). Stir in flour (or corn starch). Add broth, mix well until you get a thick mushroom gravy and add as top layer in crock-pot. Cover and cook on low 7 hours.
• 5. add wine about an hour before serving (at 6 hours of cooking in crock-pot) and stir. Continue cooking. Serve alone with crusty bread or with noodles.
• tip for thicker gravy: in a small pot, mix 1 tbsp corn starch with 2 tbsp water (1 tbsp butter optional) add to crock pot, stir well and cover on high for 10 minutes.

BEEF BOURGUIGNON -QUICK VERSION

Steps:

• Brown beef in skillet. While browning, sprinkle generously with pepper and about 2 shakes of paprika. Add minced onions.
• Mix cornstarch with cold water (1/2 - 3/4 cup) to make a milky mixture.
• When beef is cooked to desired doneness, add broth, wine, worcestershire, and last of all the cornstarch mixture.
• Stirring constantly, bring to a boil then immediately turn down heat to a simmer. Add mushrooms and allow to simmer until noodles are cooked.