Boef Bourguignon

I love this dish, but hate waiting hours for it to cook, so I created this quick cook version, which is just as good. Using steak instead of a pot roast enables you to cook the meat quickly, while the demi glace provides that deep rich flavor you would normally get from a slow roasting method.

Boef Bourguignon



¼ Pound Bacon, diced


4 NY Steaks, about 12 ounces each


3 Cloves Garlic, minced


1 Bottle Good Chianti Wine


3 Cups Beef Stock


2 Tablespoons Double Concentrated Tomato Paste


2 Teaspoons Beef Demi Glace (I use Williams Sonoma Brand)


1 Bouquet Garni (3 sprigs each of thyme, rosemary, and oregano)


1 Pound Frozen Pearl Onions


8 Large Carrots, peeled and cut into ¼ inch thick slices, on a diagonal


Unsalted Butter, at room temperature


2 Tablespoons flour


2 Pounds Crimini Mushrooms, sliced ½ inch thick


1 Bunch Parsley


2 Tablespoons Thyme, minced



Heat a large heavy bottom paan on high heat, with 3 tablespoons oil until smoking. Add steaks and cook until seared on each side and medium rare, about 4 minutes per side. Remove from the pan and cover with aluminum foil.


In the same pan, sauté the bacon on medium heat, until crispy. Remove bacon and set aside. Drain fat, except 2 tablespoons from the pan.

Add the garlic and cook until fragrant.
Deglaze the pan with the Chianti wine and cook on high heat for 1 minute, scraping all browned bits from the bottom of the pan. Next add the beef stock, tomato paste, 1 teaspoon salt, ½ teaspoon pepper, and bouquet garni. Bring to a boil and cook uncovered on medium-high heat for 10 minutes.

Add onions and carrots, reduce heat to low and simmer uncovered, until the vegetables are tender (about 25 minutes).


With a fork combine the 2 tablespoons butter and flour into a paste and whisk it gently into the sauce, continue cooking until sauce is thickened and glossy.


Meanwhile, sauté the mushrooms separately in 2 tablespoons butter, until browned and tender.
 Add the steaks, mushrooms, and bacon to the pan, cover and reheat steaks gently for 5 minutes. Do not overcook. Season to taste with salt and pepper and serve immediately.