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Easy Beef Bourguignon Recipe

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This simplified version of the classic French dish is easy to prepare, but it’s as delicious as the traditional recipe.

Easy Beef Bourguignon Recipe (+)

Directions

Heat oil in a dutch oven over medium high heat.
Add in the cubed meat and season with salt and pepper.
Cook until browned on all sides, approximately 5 minutes.
Transfer cubes to a bowl and set aside.
To the dutch oven add one tablespoon of unsalted butter, the mushrooms, garlic, lemon thyme and chopped onion.
Sauté for 5-10 minutes or until most of the liquid has evaporated and the mushrooms start to brown.
Sprinkle with flour and stir.
Add wine, Worcestershire sauce and the bay leaf to the mushrooms and simmer for 10 minutes or until the liquid is reduced by half.
Lower the heat to medium, stir in soup and 1/2 cup of beef broth.
Add the cubed meat back into the mixture along with any juices.
Simmer 5 more minutes.
Boil egg noodles according to the package directions.
Divide the noodles into individual bowls, top with beef bourguignonne and garnish with parsley if desired.

Container: dutch oven, saucepan

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Description: large bowl full

Servings: 6

Enter desired servings:

Ingredients

-		1 tablespoon olive oil
-		1 1/2 pounds sirloin steak - cut into 1 inch pieces
-		10 ounces baby bella mushrooms
-		1/2 sweet onion - chopped
-		2 cups red wine
-		1 tablespoon butter or margarine
-		1 clove garlic - minced
-		1/2 tablespoon lemon thyme - chopped
-		1 bay leaf
-		1 tablespoon Worcestershire sauce
-		10 3/4 ounces golden mushroom soup - condensed
-		1/2 cup parsley - rough chopped
-		10 ounces egg noodles - wide

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