Quick Beef Bourguignonne with Mashed Potatoes

Y’all I just realized I haven’t done a recipe in a hot minute and for that I apologize. With out Polar Vortex here I’ve definitely been in the mood for some Comfort Food. I found this recipe a while ago in a Cooking Light and have slightly modified it to make it my own. It is one of my all time favorites in the winter. Here we go! Get ready to fall in love.

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Alright – here’s what you need:

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3 medium baking potato, peeled and cut into 1-inch pieces
2 medium onions cut into large chunks
1 pound beef tenderloin, cut into 2-inch pieces (I bought a 1lb filet cut for $12.79 at Trader Joe’s)
Salt and Pepper
2 tbsp butter
1 bacon slice, finely chopped
1 (8-ounce) package mushrooms, halved
1 garlic clove, finely chopped
1/2 teaspoon chopped fresh thyme
1/2 teaspoon sugar
1 tbsp tomato paste
1/2 cup earthy red wine
1 cup fat-free, lower-sodium beef broth
2 tablespoons water
2 teaspoons all-purpose flour
3 tablespoons 2% reduced-fat milk (or a splash of cream)

Seriously – this is one of those recipes where it’s important to do your prep work ahead of time. Everything is pretty time specific and you won’t be dilly-dallying around twiddling your thumbs. So – srsly guyz – prep.

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Damn girl, you prep so good….

Ok – get the taters in COLD water and bring to a boil and cook 10 minutes or until tender. Drain, keep warm.

While the taters cook, place onions in a microwave-safe bowl; cover with a paper towel. Microwave at HIGH 4 minutes.

Finely chop one of the beef cubes, and set aside.

Pat dry the remaining beef cubes with a paper towel; sprinkle with yo salt and peppa.

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3. Heat a cast-iron skillet over medium-high heat. Melt 1 tablespoon butter in pan and swirl it all around. Add seasoned beef cubes; sauté 3 minutes, turning to brown on all sides. Remove beef from pan.

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BB8 Add finely chopped beef and bacon to pan; sauté 3 minutes, stirring occasionally. Seriously – look at that goodness. Sweet Jesus – bacon and beef? Game over.

 

 

BB9Add mushrooms; sauté 5 minutes or until mushrooms brown, stirring occasionally. Don’t judge me. Yes, all of the mushrooms are facing down. I like my thangs in a certain order.

 

 

BB11Add garlic, chopped thyme, and sugar; sauté for 1 minute, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. God yes, look at that flavor there.

 

 

 

BB12Add wine, bring to a boil and then scrape all the flavor (bits) off of the bottom of your pan. Cook 2 minutes or until liquid is reduced by half.

 

 

 

 

BB13Add onions and broth; bring to a boil. Cook for 1 minute. Whisk the water and flour and add it to your pan; cook for 1 minute, stirring constantly. I could just eat this now. Honestly – you could totes stop here, add some Sour Cream and throw it over some pasta. Oh sweet Jesus – now I want that… Mmmm..

 

BB14Get that beef back into the flavor ocean of love and cook 2 minutes or until thoroughly heated and cooked to medium-rare or desired degree of deliciousness. I suggest 2 minutes. Seriously. It’s a nice medium/medium rare. 

 

 

 

BB15Add the other tbsp of butter, some salt and peppa, and milk to potatoes in saucepan; mash with a potato masher until they are as chunky as you want it. Real talk though – I use a splash of cream. I prefer it. It’s up to you. I don’t judge.

 

 

And then it happens…the flavor of love, comfort and warmth…Straight up foodgasm in your mouth-hole.

 

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It says it serves 4, but I make a generous 3 servings. I didn’t eat it all last night either. Boom! It’s 13/pp if you do it for 3 servings or about 525’ish calories. ❤

 

Oh – and here’s my sous chef. There’s a vent in the kitchen so she begs and stays warm, I mean assists me…in one fell swoop.BB5

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3 thoughts on “Quick Beef Bourguignonne with Mashed Potatoes

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