Beef Bourguignon
Onion soup replaces beef broth and sautéed onion making this classic French beef stew easier than ever to prepare. The flavors in this dish intensify over time so it tastes even better the second day.
Ingredient
- 1 1/2 pounds boneless beef chuck roast, cut into 1/2-inch pieces
- 4 strips bacon, cut into 1-inch pieces
- 1 package (8 ounces) sliced mushrooms
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- 1 can (10 1/2 ounces) Condensed French Onion Soup
- 8 ounces baby-cut carrots, cut in half lengthwise
- 2 tablespoons chopped fresh parsley
Direction
- Season the beef as desired. Cook the bacon in a 6-quart saucepot over medium-high heat for 2 minutes. Add the beef and cook until well browned, stirring occasionally.
- Add the mushrooms and cook for 3 minutes, stirring occasionally. Add the tomato paste and wine and cook and stir for 1 minute. Add the soup and carrots and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the beef is fork-tender. Sprinkle with the parsley before serving.
