Ready in a fraction of the time it usually takes to make this dish, this tasty Beef Bourguignon uses beef tenderloin instead of stewing beef to cut down on cooking time.
- Prep time 25 minutes
- Cooking time 35 minutes
- Total time 1 hour
- Portion size 4 servings
Season beef with half of the salt and pepper. Heat oil and butter in large high-sided skillet set over medium-high heat; cook beef for 5 to 7 minutes or until starting to brown all over. Transfer to plate using slotted spoon.
Reduce heat to medium; cook bacon, mushrooms, shallots, thyme and remaining salt and pepper for 3 to 5 minutes or until starting to brown. Sprinkle flour into skillet; cook for 1 minute. Slowly stir in red wine; bring to boil. Boil for 1 minute. Stir in tomatoes and broth; bring to boil.
Return beef to skillet; add carrots to skillet. Reduce heat to medium; cook for 18 to 20 minutes or until beef is just cooked through and sauce is thickened. Sprinkle with chives. Serve with baguette.
• Alternatively, serve with boiled potatoes.
• Substitute sirloin or strip loin for beef tenderloin if desired.
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Nutritional facts PER 1/4 RECIPE
- Fibre 8 g
- Sodium 1400 mg
- Sugars 12 g
- Protein 38 g
- Calories 570
- Total fat 16 g
- Cholesterol 80 mg
- Saturated fat 5 g
- Total carbohydrate 68 g