Quick Beef Bourguignon

Prepare the ingredients. Prepare all the ingredients - we will cook with them in a moment 🥩✨

Cook the potatoes. Peel the potatoes, cut them into smaller pieces, and cook in salted water over medium heat for about 15 minutes until tender.

Slice the onion. Peel the onion and cut it into small dice.

Slice the carrots. Peel the carrots and cut them into small dice.

Slice the mushrooms. Clean the mushrooms and slice them.

Cut the meat. Cut the meat into larger cubes and season to taste.

Brown the meat. Brown the meat in a pan with a little oil over medium to higher heat until golden on all sides, about 4 minutes, then remove it to the side.

Saute the onion and carrots. Add the onion and carrots and saute over medium heat for about 2 minutes until they begin to soften.

Add the mushrooms. Add the mushrooms and saute over medium heat for about 1 minute more.

Add the wine and reduce. Add the tomato paste, then pour in the red wine and let it reduce over medium heat for about 3 minutes until most of the liquid has evaporated.

Thicken with flour and cook. Optionally add the flour, stir briefly, then pour in the water and simmer over low heat for about 10 minutes until the sauce thickens (you can omit the flour for a thinner consistency).

Return the meat. Return the meat to the pan and simmer over low heat for about 2 more minutes to warm through.

Serve. Serve 🍽️✨