Quick Fix Beef Bourguignon

hungrykitten's Note:

From Robin Miller's Robin To The Rescue cookbook. Can be frozen for up to 3 months. Thaw overnight in the fridge or in the microwave for 5-7 minutes on Low. Reheat in a large saucepan or microwave for a few minutes on High.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 4 slices bacon, diced
• 1 1/4 lbs beef tenderloin, cut into 1 inch cubes (or sirloin, rib eye or round)
• salt & freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 cup dry red wine
• 2 cups reduced-sodium beef broth
• 2 tablespoons tomato paste
• 3 medium carrots, chopped
• 2 cups frozen pearl onions
• 1 cup frozen peas

Directions:

1. In a large stockpot or Dutch oven over medium high heat, cook bacon until browned and crisp. Remove from pan with a slotted spoon and set aside to drain on paper towels.
2. Season beef all over with salt and pepper. Place flour in a shallow dish, add beef and turn to coat evenly, tapping off any excess. Add beef to hot pan and cook until golden brown on all sides, about 5 minutes total. Add garlic and cook for 1 minute. Add thyme and cook for 1 minute, until fragrant. Add wine and bring to a simmer. Add broth, tomato paste, carrots, onions and reserved bacon and bring to a simmer. Reduce heat to medium low and continue to simmer until beef is cooked through and sauce thickens, about 20 minutes.
3. Add peas and simmer for 1 minute, until hot. Ladle beef mixture into bowls or over egg noodles and serve.
4. For slow cooker: Fry bacon and brown beef as directed. Remove beef from pan and transfer to a slow cooker. Add remaining ingredients, except peas. Cover and cook on High for 4 hours or Low for 6-8 hours. Add peas and cook for 5 minutes to heat through.