Beef Bourguignon with Heirloom Tomatoes

Image courtesy of Hunt's

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. 

To learn more and get recipe ideas visit Hunt’s.

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
Share X
Lunch & Dinner

Beef Bourguignon with Heirloom Tomatoes