Light Beef Bourguignon Stew
This Light Beef Bourguignon Stew does NOT take the typical 6 hours to prepare like Julia Child’s Beef Bourguignon. You still get all the delicious rich flavors or tender beef with a deep tomato base. Wonderful stew!
Nothing like a hearty stew to warm your insides.
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Light Beef Bourguignon Stew
Yield:
Serves 8
Prep Time:
30 minutes
Cook Time:
1 hour 30 minutes
Total Time:
2 hours
Ingredients
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
- 4 teaspoons olive oil
- 2 cups onion, chopped
- 4 cloves of garlic, chopped
- 1 red sweet pepper, cut into bite size strips
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 (14.5 ounce) can beef broth
- 1 (28 ounce) can crushed tomatoes
- 1 cup water
- 1 cup red wine
- 2 medium potatoes, cut into 1-inch cubes (about 2 cups)
- 3 medium carrots, sliced
- 1 bay leaf
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toss together in a zip top bag the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add beef cubes; shake to coat.
- In a 5 quart Dutch oven heat 2 teaspoons oil, add half of the beef, cook until browned.
- Transfer to a dish and repeat with the remaining beef and oil.
- Transfer beef to the dish with the first batch of beef.
- Add onions, garlic and red peppers; saute until the onions are translucent.
- Stir in oregano and thyme.
- Add the broth, stirring to scrape up any browned bits from the bottom of the pan.
- Return beef.
- Stir in the tomatoes, water, wine, potatoes, carrots, bay leaf, salt and pepper.
- Bring to a boil; reduce heat,and simmer covered about 1 1/2 hours or until beef is tender.
- Stir occasionally.
- Before serving remove bay leaf.
Notes
This recipe is from Lady Behind The Curtain
Yum…that looks delicious Sheryl!! I have never tried beef bourguignon before, but it sounds like something I would definitely like!!
This would be such a hit with my family!
I made this for the first time tonight. It was absolutely delicious! My 3 boys and husband devoured it. (I put a dent in it as well). Perfect for a fall evening. Ate it with ciabatta bread on the side to soak up the ‘gravy’.
I wasn’t sure what kind of red wine to use. I chose a 2011 Domaine des Michelons Moulin-A-Vent from Romaneche-Thorins, France. A basic red burgandy. Worked for me!
Thank you so much for posting the recipe. I will be making it again!
Hi Claire,
I’m so glad your family enjoyed the recipe. Thanks so much for sharing. 🙂