Looking for something?

Weeknight Beef Bourguignon

  • Cook

  • Difficulty

  • Makes

  • Marinate time

  • Prep

  • serves


  • 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



Amount per serving

Calories from Fat150
Total Fat17g
Saturated Fat6g
Trans Fat0g
Total Carbs16g
Dietary Fiber3g
Vitamin C15%
Vitamin A110%

  • 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.