Easy Beef Burgundy

Easy Beef Burgundy
Servings: 6 Prep 15 mins Cook 25 mins

Ingredients

  • 1 1/2 pounds beef fillet, cut into 1 x 2-inch pieces
  • 1/2 teaspoon onion salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 packages (8 ounces each) sliced mixed mushrooms
  • 3 cloves garlic, minced
  • 2 cups red wine
  • 1 can (14-1/2 ounces) beef broth
  • 3 tablespoons cornstarch
  • 2 tablespoons tomato paste
  • 1 pound frozen pearl onions
  • 1/2 pound peeled baby carrots
  • 1 bay leaf
  • 1 teaspoon fresh chopped thyme

Make It

1. Season beef with 1/4 teaspoon of the onion salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Saute meat for 1-1/2 minutes on one side; turn and saute for 1-1/2 minutes more. Remove; keep warm.

2. Add mushrooms and garlic and cook on medium heat for 7 minutes, stirring occasionally so garlic does not burn. Add red wine; bring to a simmer. Cook for 2 minutes.

3. Mix 1/4 cup of the beef broth with the cornstarch. Set aside.

4. Add remaining broth, tomato paste, onions, carrots, bay leaf, thyme and remaining 1/4 teaspoon onion salt. Bring to a simmer; cover and cook for 10 minutes until carrots and onions are tender. Stir occasionally.

5. Stir in cornstarch mixture and simmer for 1 minute until thickened. Return meat and any juices to skillet and simmer until heated through, about 1 minute. Remove bay leaf.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 534, Fat, total (g): 30, chol. (mg): 94, sat. fat (g): 11, carb. (g): 20, fiber (g): 2, pro. (g): 33, sodium (mg): 557, Percent Daily Values are based on a 2,000 calorie diet.