Easy Weeknight Beef Bourgignon | Sip + Spice

Easy Weeknight Beef Bourguignon

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4


  • 4 slices thick-cut bacon
  • 1 lb skirt steak cut into 1-inch cubes
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1/2 bottle of red wine
  • 1 cup beef or veggie broth
  • 1 1/2 teaspoons tomato paste
  • 1 teaspoon fresh thyme
  • salt and pepper
  • 1/3 cup sour cream or greek yogurt
  • 1/2 lb wide egg noodles


  1. In a large saute pan, cook the bacon slices over medium heat until cooked through, about 10 minutes. Remove to a plate, leaving the fat in the pan. Once cooled, crumble the bacon.

  2. Add the diced steak to the hot bacon fat in the pan and let cook for 5 minutes, stirring frequently, until browned. Remove to the plate with the bacon.

  3. Add the diced onions to the hot pan and cook for 10 minutes until browned. Stir in the minced garlic and cook for 1 additional minute.

  4. Toss the cooked steak, crumbled bacon and any juices from the plate back into the pan. Add the red wine, broth, tomato paste, thyme, and salt and pepper to taste. Stir well and bring to a simmer. Put a lid on the pan and let cook for 35 minutes.

  5. In the meantime, bring a pot of water to a boil and cook the egg noodles.

  6. Once the beef is done, lower the heat, then stir in the sour cream or greek yogurt and serve over the egg noodles.