Filed Under: 30 minutes or more, Beef, Child, Dinner, Family Gathering, Holiday, holiday-cooking, Pregnancy, winter15

One-hour Fireside Beef Bourguignon

We took a few shortcuts on this classic stew, but we guarantee it's not short on flavour. Using a tender cut of beef instead of stewing beef results in melt-in-your-mouth meat without hours of simmering.

December 1st, 2015

By LeeAnne Wright

Family meals leading up the main holiday event are important too. Why not cuddle by the fire after trimming the tree while this quick but oh-so-delicious dish cooks in the kitchen. Have a glass of wine or some apple cider and enjoy the evening. Christmas Eve is fast approaching!
Makes 8 servings
Prep Time
60 minutes
  • 1 lb sirloin tip or rib-eye, trimmed of fat and gristle and cut into 1/2-inch cubes
  • 1 tbsp soy sauce
  • 1/4 cup flour
  • 8 slices bacon, chopped into small pieces
  • 2 cups chopped parsnips (about 6)
  • 2 cups chopped carrots, cut into half-moons
  • 2 cups chopped onions
  • 2 tbsp tomato paste
  • 2 cups red wine
  • 3 cups sodium-reduced beef broth
  • 2 bay leaves
  • 10 sprigs thyme
  • 1 cup peeled pearl onions, optional
  1. Combine beef and soy sauce in resealable plastic bag; set aside for 15 minutes. Sprinkle with flour and shake to coat each piece evenly.

  2. Meanwhile, heat a large Dutch oven over medium-high heat. Add bacon and sauté until crisp. Transfer to a paper towel to drain.

  3. Shake excess flour off beef (keep remaining flour) and add to pot, searing on all sides; set aside. (Note: Don't crowd meat in pot - cook in smaller batches.)

  4. Sauté parsnips, carrots and onions in same pot until they are lightly browned and tender, about 8 minutes. Add remaining flour and tomato paste; cook, stirring constantly until vegetables are well coated, about 30 seconds. Add red wine, scraping bottom of pot to loosen browned bits, and cook until syrupy, 1 to 2 minutes.

  5. Add beef broth, bay leaves, thyme, seared meat and bacon; bring to boil. Reduce heat to a low simmer, cover and cook until vegetables and meat are tender, 25 to 30 minutes. If using, add peeled pearl onions after 15 minutes.

  6. Remove bay leaf and thyme sprigs. Season with salt and pepper and serve with crusty bread.

Nutrients Per Serving

Nutrients per serving 281 calories, 9 g fat, 63 mg calcium, 360 mg sodium, 20 g carbohydrates, 3 g fibre, 18 g protein. Excellent source of vitamin A, vitamin B3, vitamin B6, vitamin B12, potassium, selenium and zinc. Good source of magnesium, manganese and phosphorous.

One-hour Fireside Beef Bourguignon
Photography by John Cullen

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