Weeknight Beef Bourguignon

Weeknight Beef Bourguignon

Check out the recipe for our Weeknight Beef Bourguignon, view the full recipe instructions here and give it a try today!
  • 25 MINS

    Cooking Time

  • 15 MINS

    Prep Time

  • 4 People


  • 4 slices bacon, chopped
  • 1 lb. (450 g) boneless sirloin steak, cut into bite-size pieces
  • 1 package (227 g) mushrooms, sliced
  • 2 medium carrots, sliced
  • 1 medium onion, chopped
  • 3 Tbsp. (45 mL) all-purpose flour
  • 3 Tbsp. (45 mL) tomato paste
  • 3/4 cup (175 mL) dry red wine
  • 1 cup (250 mL) water
  • 1 pot Knorr® Homestyle Stock Beef

  1. 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.

  2. 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.

  3. Sprinkle with bacon and garnish, if desired, with chopped fresh thyme.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 380.0
Calcium (g) 4.0 %
Carbohydrates (g) 16.0 g
Fat (g) 17.0 g
Fiber (g) 3.0 g
Iron (g) 25.0 %
Protein (g) 33.0 g
Saturated Fat (g) 6.0 g
Sodium (g) 900.0 mg
Sugar (g) 6.0 g
Trans Fat (g) 0.0 g

Each serving of this dish is an excellent source of iron and source of fibre.

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