An earthy red, such as pinot noir, is the wine traditionally used in Burgundy, where the classic time-consuming stew was born. Serve the dish with mashed potatoes, as the recipe directs, or opt for pappardelle pasta, if you prefer.
1 pound baking potato, peeled and cut into 1-inch pieces
1 cup frozen pearl onions
1 pound beef tenderloin, cut into 2-inch pieces
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
5 teaspoons butter, divided
1 bacon slice, finely chopped
1 (8-ounce) package mushrooms, quartered
1 garlic clove, finely chopped
1/2 teaspoon chopped fresh thyme
1/2 teaspoon sugar
2 teaspoons no-salt-added 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
Fresh thyme sprigs (optional)
How to Make It
Place potato in a saucepan over high heat; cover with cool water. Bring to a boil; cook 10 minutes or until very tender. Drain. Return potato to pan; keep warm.
While potato cooks, place onions in a microwave-safe bowl; cover with a paper towel. Microwave at HIGH 4 minutes. Finely chop 1 (2-inch) cube of tenderloin, and set aside. Pat dry the remaining beef cubes with a paper towel; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat a 12-inch cast-iron skillet over medium-high heat. Melt 1 tablespoon butter in pan; swirl to coat. Add seasoned beef cubes; sauté 3 minutes, turning to brown on all sides. Remove beef from pan. Add finely chopped beef and bacon to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until mushrooms brown, stirring occasionally. Add garlic, chopped thyme, and sugar; sauté for 1 minute, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. Add wine, and bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by half.
Add onions and broth; bring to a boil. Cook for 1 minute. Combine 2 tablespoons water and flour in a bowl, stirring with a whisk until smooth. Add flour mixture to pan; cook for 1 minute, stirring constantly. Return browned beef cubes to pan; cook 2 minutes or until thoroughly heated and cooked to medium-rare or desired degree of doneness.
Add the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 teaspoons butter, and milk to potatoes in saucepan; mash with a potato masher until desired consistency. Serve beef and sauce over potatoes; garnish with thyme sprigs, if desired.
My family really loved this, just the perfect comfort food on a chilly winter evening. I didn't have any bacon, so I skipped that part and the flavor was still rich and delicious. I used fresh pearl onions, boiling them to remove the skins and then I took the advice of others and sautéed them to caramelize them. Yum again. The mashed potatoes were the perfect accompaniment. I have made beef burgundy in the crock pot tons of times, but I prefer this dish without question. So did my family!
The flavour was good, very rich tasting, and my husband didn't even notice is was a "light" recipe. However, it was tough to get all of the cubes of meat cooked evenly. A couple were quite rare-some were slightly over. I'd make this again, but simply serve it as steak. Much easier to to get the desired done-ness this way. I know it doesn't sound like rocket science to cook the cubes evenly, perhaps if I had been paying more attention to the order in which I'd put them on the pan, I'd have done better. Steaks sounds easier, and since the cubes don't benefit at all from any kind of marinating in the sauce, I think the same effect can be achieved without cubing the meat. I'll keep this recipe handy, as it really was tasty.
This is one of the best, if not the best, recipe I've come across in a long time. My son asks me to make it every time he comes home from college and I double the recipe so there is plenty for everone to have seconds. We don't care for mushrooms, so I leave those out. Also, when I first made this recipe, I didn't want a tomatoey taste so I also omitted the tomato paste and my family loves it that way.
Outstanding!! My family loves steak and potatoes and they thought they had died and gone to heaven with this one. It is fairly easy to prepare (but a weekend, not week day meal) and the results are fabulous.
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