Beef Bourguignon
A hearty, French-style stew in less than one hour? It's possible with this streamlined recipe featuring beef broth and a little red wine mixed with savory herbs, mushrooms and skillet-simmered beef.
Ingredients
1 pound boneless beef sirloin steak or top round steak, cut into 1-inch pieces
0.25 cup all-purpose flour
1 tablespoon olive oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
0.125 teaspoon dried parsley flakes
6 ounces sliced mushrooms (about 2 cups)
1 teaspoon dried thyme, crushed
2 cups fresh or frozen baby carrots
1.75 cups Swanson® Beef Broth
0.5 cup Burgundy or other dry red wine
8 ounces (about 1 cup) orzo pasta, cooked and drained (about 2 1/2 cups cooked)
0.25 cup all-purpose flour
1 tablespoon olive oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
0.125 teaspoon dried parsley flakes
6 ounces sliced mushrooms (about 2 cups)
1 teaspoon dried thyme, crushed
2 cups fresh or frozen baby carrots
1.75 cups Swanson® Beef Broth
0.5 cup Burgundy or other dry red wine
8 ounces (about 1 cup) orzo pasta, cooked and drained (about 2 1/2 cups cooked)
Instructions
Season the beef as desired. Coat the beef with the flour.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until well browned, stirring often. Add the onion, garlic, parsley, mushrooms and thyme and cook until the mushrooms are tender.
Stir the carrots, broth and wine in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through. Season to taste. Serve the beef mixture over the orzo.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until well browned, stirring often. Add the onion, garlic, parsley, mushrooms and thyme and cook until the mushrooms are tender.
Stir the carrots, broth and wine in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through. Season to taste. Serve the beef mixture over the orzo.
Beef Bourguignon
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A hearty, French-style stew in less than one hour? It's possible with this streamlined recipe featuring beef broth and a little red wine mixed with savory herbs, mushrooms and skillet-simmered beef.
Instructions
Season the beef as desired. Coat the beef with the flour.Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until well browned, stirring often. Add the onion, garlic, parsley, mushrooms and thyme and cook until the mushrooms are tender.Stir the carrots, broth and wine in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through. Season to taste. Serve the beef mixture over the orzo.
Ingredients
1 pound boneless beef sirloin steak or top round steak, cut into 1-inch pieces0.25 cup all-purpose flour1 tablespoon olive oil1 medium onion, chopped (about 1/2 cup)2 cloves garlic, minced0.125 teaspoon dried parsley flakes6 ounces sliced mushrooms (about 2 cups)1 teaspoon dried thyme, crushed2 cups fresh or frozen baby carrots1.75 cups Swanson® Beef Broth0.5 cup Burgundy or other dry red wine8 ounces (about 1 cup) orzo pasta, cooked and drained (about 2 1/2 cups cooked)
