This recipe is the easy version of the classic French beef bourguignon dish, so it doesn't cook as long. Great served over pasta or potatoes.
Step1
Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
Step2
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.
Step3
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.
Step4
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.
Prepare Time:
30 mins
Cook Time:
1 hours 5
Total Time:
1 hours 35
Servings:
6
Calories:
582 kcal
Carbohydrate:
16 g
Cholesterol:
122 mg
Dietary Fiber:
4 g
Protein:
32 g
Saturated Fat:
15 g
Sodium:
1024 mg
Total Fat:
40 g
