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Author:
Kevin Curry
Lighter Beef Bourguignon in 45 minutes
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Lighter Beef Bourguignon in 45 minutes
Ingredients for 5 servings
Substitution
Note
- 2 tablespoons avocado oil
- 1lb top sirloin, fat trimmed and cut into 1.5-inch chunks
- pinch sea salt & pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 tablespoons olive oil
- 10 (yellow) pearl onions or 1 large (yellow) onion
- 1 large carrot, chopped
- 2 tablespoons AP flour OR arrowroot for a gluten-free option
- 1 cup red wine
- 4 cups low sodium beef broth
- 1lb red potatoes (or creamer potatoes), halved
- 2 cups cremini mushrooms (whole or sliced)
- 2 bay leaves
- sea salt & pepper to taste
- Garnish
- fresh thyme
Steps
Step 1
Set a dutch oven or heavy bottomed pot on medium high heat. Once hot, add avocado oil and beef sirloin. Add sea salt, pepper, oregano and thyme as it sears for about 4 minutes, or until deep marks appear on the beef. Then reduce the heat to medium and remove the beef.
Step 2
Add olive oil, onion and carrot. Cook for 1 -2 minutes then sprinkle in the flour or starch and stir for 1 minute. Pour in the red wine and let it reduce by about half while you also deglaze (or scrape) the bottom of the pot with a wooden spatula to mix in all of the flavor trapped there. Add the beef back to the pot and stir into the reduced wine for 1 minute.
Step 3
Increase the heat to medium high, then pour in the beef broth and add the potatoes and mushrooms. Add the bay leaf, then cover and cook for as little as 45 minutes; BUT, for best results and a thicker stew any time between 2 – 3 hours is best. In my opinion – 45 minutes for a weekly meal prep recipe, 2 – 3 hours for a Sunday family dinner!
Step 4
Garnish with fresh thyme and enjoy!
Lighter Beef Bourguignon in 45 minutes
Kevin Curry
INGREDIENTS
- 2 tablespoons avocado oil
- 1lb top sirloin, fat trimmed and cut into 1.5-inch chunks
- pinch sea salt & pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 tablespoons olive oil
- 10 (yellow) pearl onions or 1 large (yellow) onion
- 1 large carrot, chopped
- 2 tablespoons AP flour OR arrowroot for a gluten-free option
- 1 cup red wine
- 4 cups low sodium beef broth
- 1lb red potatoes (or creamer potatoes), halved
- 2 cups cremini mushrooms (whole or sliced)
- 2 bay leaves
- sea salt & pepper to taste
- Garnish
- fresh thyme
INSTRUCTIONS
-
Set a dutch oven or heavy bottomed pot on medium high heat. Once hot, add avocado oil and beef sirloin. Add sea salt, pepper, oregano and thyme as it sears for about 4 minutes, or until deep marks appear on the beef. Then reduce the heat to medium and remove the beef.
-
Add olive oil, onion and carrot. Cook for 1 -2 minutes then sprinkle in the flour or starch and stir for 1 minute. Pour in the red wine and let it reduce by about half while you also deglaze (or scrape) the bottom of the pot with a wooden spatula to mix in all of the flavor trapped there. Add the beef back to the pot and stir into the reduced wine for 1 minute.
-
Increase the heat to medium high, then pour in the beef broth and add the potatoes and mushrooms. Add the bay leaf, then cover and cook for as little as 45 minutes; BUT, for best results and a thicker stew any time between 2 – 3 hours is best. In my opinion – 45 minutes for a weekly meal prep recipe, 2 – 3 hours for a Sunday family dinner!
-
Garnish with fresh thyme and enjoy!
Nutrition per serving
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