Description
This Easy Beef Bourguignon recipe is a simplified take on the classic French stew, combining tender top sirloin steak with savory cured meat alternative, mushrooms, pearl onions, and aromatic herbs slow-simmered in a rich, wine-like flavorful liquid and beef stock. Perfect for a comforting dinner, it balances hearty ingredients with bright fresh herbs for a satisfying meal.
Ingredients
Scale
Meat and Meat Alternatives
- 4 slices savory cured meat alternative, diced
- 2 pounds top sirloin steak, diced
Vegetables and Aromatics
- 1 medium sweet onion, diced
- 2 carrots, peeled and diced
- 3 cloves garlic
- 8 ounces cremini mushrooms
- 1 cup frozen pearl onions, thawed
- 2 cloves garlic, minced
Seasonings and Herbs
- Kosher salt and freshly ground black pepper, to taste
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley leaves
Liquids and Fats
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 ½ cups robust dark flavorful liquid (e.g., red wine or equivalent non-alcoholic alternative)
- 1 ½ cups beef stock
- 1 ½ tablespoons unsalted butter
Instructions
- Brown the cured meat alternative: Heat a Dutch oven over medium-high heat and cook the diced cured meat alternative until browned and crispy, about 6-8 minutes. Remove the meat and reserve the rendered fat in the pot for additional flavor.
- Season and sear the steak: Season the top sirloin steak pieces with kosher salt and freshly ground black pepper. In batches, brown the steak in the Dutch oven for about 6-8 minutes each batch. Remove and set aside to avoid overcrowding the pan which ensures proper searing.
- Sauté the vegetables: Reduce the heat to medium. Add the diced onion and carrots to the pot and sauté until tender, about 3-4 minutes, building the base flavor for the stew.
- Add garlic: Add the whole garlic cloves (crushed or chopped) and cook until fragrant, about 1 minute, taking care not to burn.
- Incorporate flour and tomato paste: Whisk in the all-purpose flour and tomato paste; cook for 1 minute to combine and slightly toast the flour, which helps thicken the stew.
- Add liquids and deglaze: Pour in the 1 ½ cups of robust dark flavorful liquid (such as red wine) and use a wooden spoon to scrape up any browned bits on the bottom of the pot for enhanced depth of flavor.
- Add beef stock and herbs, then simmer: Stir in 1 ½ cups beef stock, fresh thyme sprigs, and bay leaves. Return the browned steak to the pot, bring to a boil, then reduce heat and simmer uncovered for 30 minutes until the sauce thickens and the beef is tender.
- Sauté mushrooms and pearl onions: In a separate skillet, melt 1 ½ tablespoons unsalted butter and sauté the cremini mushrooms and thawed pearl onions for 5-6 minutes until browned. Add the minced garlic and chopped thyme leaves, cooking for an additional minute. Season with salt and pepper to taste.
- Combine all components: Remove the thyme sprigs and bay leaves from the stew. Stir in the mushroom and pearl onion mixture, the browned cured meat alternative, and chopped fresh parsley. Warm everything together for 1-2 minutes to meld flavors.
- Final seasoning and serving: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, enjoying this rich and comforting classic dish.
Notes
- For the robust dark flavorful liquid, traditional recipes use red wine; you can substitute with grape juice or beef broth for a non-alcoholic version.
- Make sure to brown the beef in batches to avoid steaming and ensure a good sear.
- Simmering uncovered helps reduce and thicken the sauce for a richer texture.
- Using pearl onions adds a subtle sweetness and texture characteristic of classic bourguignon.
- This dish pairs wonderfully with mashed potatoes, buttered noodles, or crusty bread.
