Weeknight Beef Bourguignon
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WHAT YOU'LL NEED
- 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 water
- 1 pot Knorr® Homestyle Stock Beef
NUTRITIONAL INFORMATION
Amount per serving
Calories380
Calories from Fat150
Total Fat17 g
Saturated Fat6 g
Trans Fat0 g
Cholesterol80 mg
Sodium900 mg
Total Carbs16 g
Dietary Fiber3 g
Sugars6 g
Protein33 g
Vitamin A110 %
Vitamin C15 %
Calcium4 %
Iron25 %
Beef Homestyle Stock
Knorr stocks and broths are easy and convenient to use every night of the week. View details
Let's Get Cooking
- 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.
