This fabulous entree is one of the recipes in my Weekday Gourmand’s Meal Planner Series!
Weeknight Beef Bourguignon is a perfect “Parisian” addition to the “World Tour Week’s” Menu!
WEEKNIGHT BEEF BOURGUIGNON
Serve this fabulous Weeknight Beef Bourguignon any day of the week with less than an hour of preparation and cooking time! But it still tastes like you’ve been cooking it all day long!
This entree is served on the fourth night of my World Tour Week’s menu. It’s goes with my Overnight Thyme Parmesan Polenta and Haricots Verts with Pancetta Shallot Butter for a weeknight trip to Paris!
And what will you do with your leftover Weeknight Beef Bourguignon? I shared a picture of Saturday evening’s super fast meal with you later in this post! The rest of the beef bourguignon is turned into Beef Bourguignon Barley Soup that I serve with gooey Blue Cheese Toasts!
Keep reading to see what’s on the rest of the World Tour Week’s menu. If you’re serious about eating fabulous dinners all week long, then you’ll love my Weekday Gourmand’s Meal Planner Series.
WEEKNIGHT BEEF BOURGUIGNON
This is one of those family recipes that develops over a period of time and has been influenced by many other recipes.
In order to make a traditionally slow-cooked dish on a weeknight however, it needed to be tweaked. If you aren’t going to have the time to cook down a tougher piece of beef, then use tenderloin!
And if you won’t have time to allow the rich, beefy flavors to develop through slow simmering, CHEAT!
I had read about a recipe that called for dicing up a bit of the tenderloin. It’s cooked up as a “sacrifice” to help impart some of the missing depth of flavor that long simmering is famous for. Once I added that step to my recipe, I was much happier with my “fast, weeknight” version of a family favorite.
TIPS FOR MAKING WEEKNIGHT BEEF BOURGUIGNON
- Take the tenderloin out of the refrigerator 20-30 minutes before cooking to take the chill off.
- Pat the beef dry with paper toweling and season well with kosher salt and freshly ground black pepper before adding to your preheated pan.
- Make sure you brown the beef very well on all sides before removing from the pan. It’s those brown bits that stick to the pan that help make this weeknight version of this dish so flavorful.
That’s the exact same reason pan sauces are so wonderfully flavorful on skillet-fried meats and poultry!
If you’d like to learn the techniques for making the perfect pan sauce, click on the link below for a fabulous article on the subject.
How to Make the Perfect Pan Sauce
WHAT TO DO WITH THE LEFTOVERS FROM THURSDAY’S “World Tour Week” DINNER
- After dinner, pick out most of the beef chunks out of the Bourguignon and cut into smaller pieces for soup. Store in a tightly covered container in refrigerator until Saturday.
- In a rimmed baking sheet, spread the leftover polenta into the pan. Make it an even layer, smoothing the top as you go. Cover with plastic wrap and hold in refrigerator until you’re ready to make the Roman Gnocchi on Sunday.
The printable recipe card for Weeknight Beef Bourguignon is at the bottom of this post.
WEEKDAY GOURMAND’S MEAL PLANNER
I’m thrilled to introduce you to a new series I’ll be featuring here at Ingredients For A Fabulous Life. The Weekday Gourmand’s Meal Planner features 7 days of gourmet dinner menus, not just one recipe per day.
Periodically I’ll add a new week of fresh and creative gourmet menus and recipes for you to try at home. I think you’ll love the “Weekday Gourmand” meal planning concept I’ve come up with for you.
Not only do you eat fabulous meals every night, my menu plans are created to use up all your ingredients too! Yes, you’ll need some pancetta for WEEKNIGHT BEEF BOURGUIGNON and HARICOTS VERTS WITH SHALLOT- PANCETTA BUTTER on Thursday.
But you’ll use up the rest making CRISPY PANCETTA RICE CAKES WITH TOMATO BASIL RELISH the very next day. It’s just that simple!
Check out the entire Weekday Gourmand’s Meal Planner “WORLD TOUR WEEK” menus:
- MONDAY – Char Siu Chinese BBQ Pork, Rice w/Green Onions & Almonds, Roasted Asian Broccoli
- TUESDAY – Mushroom Butternut Barley Risotto, Pineapple Spears with Salted Caramel Sauce & Toasted Almonds
- WEDNESDAY – Steamed Chinese BBQ Pork Bao Buns or Pan-Fried Chinese BBQ Pork Dumplings, Simple Asian Slaw
- THURSDAY – Weeknight Beef Bourguignon, Overnight Thyme-Parmesan Polenta and Haricots Verts with Pancetta-Shallot Butter
- FRIDAY – Crispy Pancetta Rice Cakes with Tomato-Basil Relish, Cranberry Caramel Baked Apples
- SATURDAY – Beef Bourguignon Barley Soup, Blue Cheese Toasts
- SUNDAY – Roman Gnocchi with Mediterranean Vegetable Sauce, Green Apple & Arugula Salad with Blue Cheese and Sugared Walnuts
ARE YOU READY FOR A FAB WEEK OF GOURMET MEALS?
So, now you’ve got an arsenal filled with 15 fabulous weeknight gourmet recipes. That’s great, but how do you work the “meal plan” itself?
You’ve got my printable Weekday Gourmand’s 9 Page Meal Planner to give you all the information and checklists you’ll need. Here’s what it contains, and how it will help you have a stress-free week of gourmet meals. I’ve done all the thinking, planning and calculating for the whole week’s menus, so you won’t have to.
- “World Tour Week” Menu with Reused Ingredient Notations
- Grocery Shopping Checklist with quantities noted
- Post-Grocery Shopping Meal Prep Tasks to keep weeknights simple
- Daily Meal Prep List
- “Next Day’s Meal” Tasks to give you a head start on tomorrow’s dinner
- Meal Planner Worksheet for you to make notes and help plan your week
- Custom “Weekday Gourmand” 5″ x 7″ blank recipe cards because I love my readers!
WHAT ARE YOU WAITING FOR?
Want to read more about my “Weekday Gourmand’s Meal Planner” system?
FOR THE WHOLE SCOOP AND ALL THE RELATED RECIPES CLICK HERE:
WEEKDAY GOURMAND’S MEAL PLANNER – World Tour Week Menus
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1 1/2 lbs. beef tenderloin, cut into 2" pieces
2 Tbsp. canola, safflower or other high smoke point oil
2 oz. pancetta, diced
8 oz. cremini mushroom, cleaned and quartered
1 1/2 Tbsp. garlic, minced
1 1/2 tsp. fresh thyme leaves
1 tsp. marjoram
1/2 tsp. sugar
1 1/2 Tbsp. tomato paste
3/4 cup good quality, dry red wine (burgundy, pinot noir)
1 1/2 cups beef broth
1 1/2 cups frozen pearl onions, thawed and drained
4 Tbsp. water
2 Tbsp. AP flour
Fresh thyme sprigs for garnishing
- Take the tenderloin out of the refrigerator 20-30 minutes before cooking. Finely dice one chunk and set aside. Pat the remainder dry with paper toweling and season well with kosher salt and freshly ground black pepper.
- Place a large skillet over medium-high heat for 2 minutes. (don't use non-stick)
- Add oil, swirling to coat pan. Immediately add 1/2 the beef chunks, not letting the pieces touch. Brown all sides, using tongs to turn. When all sides are well browned, remove the beef from the pan and place in a medium bowl. Repeat with remaining beef.
- Add diced beef bits and pancetta to the pan, and cook for 2 minutes while stirring constantly. Then add mushrooms and saute for 4-5 minutes, or until nicely browned.
- To the pan add the garlic, thyme, marjoram and sugar, stirring until you can smell the herbs, about 2 minutes. Add tomato paste, stirring to combine and cook for an additional 2-3 minutes.
- Remove pan from heat and add the wine, stirring to combine. (never add alcohol to a pan over a heat source) Return pan to the heat and bring to a simmer, stirring and scraping the pan to get all the browned bits up. Continue simmering slowly until the liquid is reduced by half.
- Add the broth and bring back to a simmer. Whisk together the flour and water in a small bowl. Slowly add to simmering mixture, stirring constantly. Continue cooking until mixture begins to thicken. Add beef and onions, stirring to combine. Continue to cook for 2-4 more minutes, or until beef has cooked through.
- Serve with Overnight Thyme Parmesan Polenta for a wonderful gourmet weeknight dinner! SEE RECIPE INDEX
Serving Size 1
Amount Per Serving
Calories 542Total Fat 38gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 20gCholesterol 103mgSodium 299mgCarbohydrates 11gFiber 1gSugar 4gProtein 31g