Weeknight Beef Bourguignon
Time & Servings
40 minutes ready time =
15 minutes preparation +
25 minutes cooking
4 slices bacon, chopped0Piller's Back Bacon Cornmeal Coated Fully Cooked ~ 1KG$16.68 • Ea
1 lb. boneless sirloin steak, cut into bite-size pieces0Kirkland Cured & Dried Beef Steak Strips Extra Thick Cut 340G$16.71 • Ea
1 package (227 g) mushrooms, sliced0White Whole Organic Mushrooms ~ 1.5LB$6.55 • Ea
2 medium carrots, sliced0Sweet Baby Carrots ~ 1.5LB$6.20 • Ea
1 medium onion, chopped0Yellow Onions ~ 10LB$7.90 • Ea
3 Tbsp. all-purpose flour0Creative Baker All Purpose Flour 20KG$15.30 • Ea
3 Tbsp. tomato paste0Kirkland Organic Tomato Paste (12PK) 1.9L$12.98 • Ea
3/4 cup dry red wine0Red Rose Orange Pekoe Tea (300PK) 870G$9.83 • Ea
1 cup water
1 pot Knorr® Homestyle Stock Beef
- Cook bacon in large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 4 minutes. Remove bacon and set aside. Remove and set aside bacon fat (about 3 Tbsp/45 mL). Season beef, if desired, with salt and pepper. Heat 1 Tbsp (15 mL) reserved bacon fat in same skillet over medium-high heat. Add half of the beef and cook, turning to brown all sides, 3 minutes or until desired doneness. Remove beef and repeat with another 1 Tbsp (15 mL) bacon fat and remaining beef. Remove beef and set aside.
- Heat remaining bacon fat in same skillet over medium-high heat and cook mushrooms, carrots and onion, stirring occasionally, until mushrooms are golden, about 6 minutes. Sprinkle flour into skillet; add tomato paste and cook, stirring, 1 minute. Stir in wine and bring to a boil. Boil until most of the wine evaporates, about 2 minutes. Stir in water and Knorr® Homestyle Stock Beef and bring to a boil. Reduce heat and simmer until mixture thickens, about 2 minutes. Return beef to skillet and heat through.
- Sprinkle with bacon and garnish, if desired, with chopped fresh thyme.
- Each serving of this dish is an excellent source of iron and source of fibre.