Sorry I don't have pictures tonight...I guess that's why it's called "Quick" boeuf bourguignon! But stick with me....you can do this. It was VERY easy and VERY flavorful!
QUICK BOUEF BOURGUIGNON
2 pounds of good beef tips
1 large Spanish onion (yellow), sliced in very thin rounds
1 sweet red bell pepper, cut in strips
10-12 sliced baby bella mushrooms with stems removed (baby portabellas--wiped free of dirt with damp paper towel, not washed under water)
1 cup red wine
15 oz. can beef broth
1 can cream of mushroom soup
extra virgin olive oil
Kosher salt
Heat 2 Tbsp olive oil in a large dutch oven. Add onions and bell peppers and sweat them down (keep them moving and don't let them caramelize). (I use a mandolin to slice the onions into the thin rounds. If you don't have one, you can just use a knife...but be careful! ) Sprinkle a pinch of Kosher salt over the saute to help sweat them out. Once they start to turn a little translucent, add sliced baby bellas and continue to saute. Once the mushrooms start to saute well and start smelling nutty, remove everything from the pan into a large bowl and set aside. With the same dutch oven, add another 2-3 Tbsp of olive oil and bring back up to temperature. Salt and pepper the beef tips and then add to the hot olive oil. Brown meat until outside is browned but inside is still rare. Add back the veggies and mix together well. Add the wine and the beef broth and bring back to a bubble. Adjust the seasoning at this point to your taste. Let sauce reduce for about 10 minutes on medium heat. Once reduced, add cream of mushroom soup to tighten up the sauce. Adjust seasoning again if you need to.
Serve with either rice or with broad egg noodles. The sauce to this is SO flavorful. I could just drink the sauce like a soup! We had this tonight and it was SO yummy on a cool night!
Enjoy! Or as Julia would say.....Bon Appetit!
