Beef Bourguignon by New York Times Cooking

Beef Bourguignon by New York Times Cooking

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Some recipes for Beef Bourguignon call for cooking the meat for hours, to be sure the beef is tender. This dish, from Mark Bittman, makes fast work of beef tenderloin without sacrificing any flavor.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 60 min
  • Allergens: Wheat, Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Noir
  • Lager

INGREDIENTS:

  • Beef Stock Concentrate
  • Beef Tenderloin
  • Pearl Onions
  • Tomato Paste
  • Red Cooking Wine
  • Demi Glaze
  • Bacon
  • Broccoli Florets
  • Garlic Cloves
  • Parsley
  • Fresh Thyme
  • Crimini Mushrooms
  • Yellow Onion
  • Bay Leaf

EQUIPMENT YOU'LL NEED:

  • Large 3-inch Deep Sauté Pan
  • Large Sauté Pan
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil