Weeknight Boeuf Bourguignon


Yes, you can make this classic French entree on a weeknight! The keys to success: thinly slicing the steak and building a flavorful base with red wine and beef broth.

Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
1 1/3 cups each


  • 12 ounce boneless beef sirloin steak

  • 1 tablespoon olive oil

  • 1 cup thinly sliced carrots (2 medium)

  • ½ cup thinly sliced celery (1 stalk)

  • 2 cloves garlic, minced

  • 1 cup frozen small whole onions

  • 1 ounce dried chanterelle mushrooms, rinsed and chopped

  • 2 ¾ cup lower-sodium beef broth

  • ¾ cup dry red wine

  • ½ of a 6-ounce can (1/3 cup) tomato paste

  • 1 teaspoon dried herbes de Provence, crushed

  • ¼ teaspoon ground black pepper


  1. Trim fat from meat. Cut meat into thin bite-size strips. In a 4-quart nonstick Dutch oven heat 2 teaspoons of the oil over medium-high heat. Add meat; cook until brown. Remove meat from Dutch oven. Add the remaining 1 teaspoon oil to Dutch oven; add carrots, celery, and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally. Return meat to Dutch oven; add onions and dried mushrooms.

  2. In a medium bowl whisk together broth, wine, tomato paste, herbes de Provence, and pepper until smooth. Stir broth mixture into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes to blend flavors.

    Weeknight Boeuf Bourguignon

Nutrition Facts (per serving)

265 Calories
8g Fat
17g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 265
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 52mg 17%
Sodium 525mg 23%
Total Carbohydrate 17g 6%
Total Sugars 6g
Protein 22g
Vitamin C 7.7mg 39%
Calcium 50.5mg 4%
Iron 2.5mg 14%
Potassium 797mg 17%
Folate, total 36.3mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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