After being with someone for so long, you can quickly predict exactly what they’ll order when you read a new restaurant menu. For me, if there is Beef Bourguignon on the menu, there is a 90% chance my husband will order it. It’s a staple favorite of his, and its usually always delicious.
Beef Bourguignon is typically made with ingredients we usually have in the house at all times so we decided to learn how to make it ourselves. While our recipe is a little different than the traditional preparation, we find it super easy and just as good. Our spin on the classic dish is a fast way to make a rich and savory meal the whole family will enjoy.
- 1 small white onion diced (or ¼ cup pearl onions)
- ¼ cup diced carrots
- ¼ cup chopped celery stalks
- 1 lb. beef stew meat (1/2 inch cubes)
- ¼ cup flour
- 2 cups beef broth
- 2 tablespoon tomato paste
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 cup dry red wine
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 whole bay leaf
- 1 teaspoon salt
- 1 teaspoon pepper
- In a mixing bowl, coat the beef cubes with the flour. Remove beef and set aside.
- In a large nonstick pan, heat up the olive oil over low/medium heat. Sauté the onions, garlic, celery and carrots.
- Once the vegetables are slightly cooked, add the flour coated beef cubes to the pan.
- Add the tomato paste to the pan and stir thoroughly with a wooden spoon.
- Add the beef broth and red wine and stir frequently. Add the seasonings and herbs.
- Cover and reduce heat to a simmer. Let the beef bourguignon cook for at least 30 minutes, stirring occasionally.
Once the beef is tender and the sauce has thickened, remove the bay leaf and serve over cooked egg noodles. Sprinkle with a little parsley to finish!
Our 1 1/2 year old LOVES this dish because the egg noodles are easy for her to eat and have a little extra flavor with the yummy sauce on top. However, expect an immediate bath time after your toddler eats this meal. 🙂