Beef Bourguignon is a delicious French stew with a rich flavor that is generally slow simmered in red wine from the Burgundy region of France. To make this dish as quick and easy as possible while still maintaining the delicious flavour, we are skipping a few steps by using beef which is already prepared in a rich gravy. This allows us to focus on the remaining ingredients in the dish to deepen the flavour and the aroma. Using this method the entire meal can be on your table in under 30 minutes. The beef I am using is prepared pot roast, which can now be found in many grocery stores in the freezer section.
- 1 tablespoon olive oil
- 4 slices of bacon, chopped
- 2 onions, diced
- 4 carrots, sliced
- 4 cups mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups Cabernet Merlot
- 1/2 cup brandy
- 2 pounds prepared beef roast, thawed
- 1 tablespoon tomato paste
- 1 large or 2 small bay leaves
- 1 teaspoon fresh thyme, chopped
- Cracked pepper to taste
Place a large pot over medium-low heat and add the olive oil. Add the bacon and onion and cook together until the onion is soft and the bacon is crispy. Next add the carrots, mushrooms and garlic to the pan. Continue to saute for approx 5 more minutes until the carrots begin to soften. Add the wine and brandy to deglaze the pan and bring to a boil. Reduce the heat to medium and cook for a few minutes more to burn off the alcohol. Meanwhile, slice the roast into bite sized pieces, reserving the juice or gravy it comes with and add it all to the pot along with the remaining ingredients and simmer for the final 5 minutes to allow the flavours to blend. Remove the bay leaves. Serve on its own or alongside potatoes, rice or noodles.