Quick Fix Beef Bourguignon

"From Robin Miller's Robin To The Rescue cookbook. Can be frozen for up to 3 months. Thaw overnight in the fridge or in the microwave for 5-7 minutes on Low. Reheat in a large saucepan or microwave for a few minutes on High."
 
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Ready In:
35mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • In a large stockpot or Dutch oven over medium high heat, cook bacon until browned and crisp. Remove from pan with a slotted spoon and set aside to drain on paper towels.
  • Season beef all over with salt and pepper. Place flour in a shallow dish, add beef and turn to coat evenly, tapping off any excess. Add beef to hot pan and cook until golden brown on all sides, about 5 minutes total. Add garlic and cook for 1 minute. Add thyme and cook for 1 minute, until fragrant. Add wine and bring to a simmer. Add broth, tomato paste, carrots, onions and reserved bacon and bring to a simmer. Reduce heat to medium low and continue to simmer until beef is cooked through and sauce thickens, about 20 minutes.
  • Add peas and simmer for 1 minute, until hot. Ladle beef mixture into bowls or over egg noodles and serve.
  • For slow cooker: Fry bacon and brown beef as directed. Remove beef from pan and transfer to a slow cooker. Add remaining ingredients, except peas. Cover and cook on High for 4 hours or Low for 6-8 hours. Add peas and cook for 5 minutes to heat through.

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RECIPE SUBMITTED BY

I love food! I collect cookbooks and recipes and read them the way most people read novels. I have no children but I have two cats who also love to eat. I am also a movie buff and one of my biggest pet peeves is when people talk during a movie!
 
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