Quick Beef Bourguignon

Wednesday, November 12, 2014

Today I'm sharing one of my family's favorite fall/winter dishes, Quick Beef Bourguignon.  With only 5 ingredients (6-7 if you add garlic & parsley) it is so easy to make and yet so delicious, win-win!  To make it even easier, I serve it over ready made mashed potatoes from the refrigerator section in the grocery store.  We have also enjoyed it with a big hunk of French bread.  I always serve it with a simple side salad and a vegetable, this time carrots caraway (steamed carrots, butter, caraway seed).

Quick Beef Bourguignon

1 tablespoon olive oil
1 1/4 lb. sirloin steak cut into 1" pieces
Kosher salt and pepper
1-10 oz. pkg. sliced mushrooms
1-16 oz. pkg. frozen pearl onions
2 cups red wine
1-10.75 can Campbell's Golden Mushroom Soup
1/2 cup flat leaf parsley, chopped optional

HEAT the oil in a large saucepan over medium-high heat.  Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned (I also add 1 teaspoon minced garlic), about 5 minutes.  Transfer the steak to a bowl and set aside.

ADD the mushrooms and onions to the pan and cook until the liquid had evaporated.  Add the wine and simmer until reduced by half, 5-6 minutes.

STIR in the soup and 1/4 cup water and bring to a boil.  Add the steak and juices from the bowl and simmer, 2 minutes.

DIVIDE into individual bowls and sprinkle with the parsley, if using.


  1. certainly a good day for this yummy meal in my 0 degree weather!

  2. That looks SOOOOO good! Excuse me while I lick the monitor. Can you tell it's lunch time? Please share more easy recipes.


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