Beef Bourguignon (Kinda)

I chose the recipe for this week, but didn't read through it properly. When I saw frozen pearl onions, I thought to myself - frozen onions? I can afford fresh onions - I'm going to get that. (Food noob here -.-). At the end of the day, everything tasted good. The beef chunks were a little overcooked - gotta take it off the heat earlier next time.

Ingredients

•  1 cup onions, diced
• 2 lb beef chunks 
• 1 tbsp butter or oil 
• 3 bacon slices, finely chopped
• 1 8oz pack of mushrooms, sliced
• 1 tsp thyme 
• pinch of sugar
• 2 tbsp tomato paste
• 1 cup red wine 
• 2 cup beef broth 
• 4 tbsp water
• 2 tbsp all-purpose flour 
• Salt and pepper

1 cup frozen pearl onions

1 pound beef tenderloin, cut into roughly 2-inch chunks

1 tablespoon clarified butter or canola/safflower oil (or other neutral high smoke point oil)

1 bacon slice, finely chopped (or substitute pancetta)

1 10-ounce package of cremini mushrooms, quartered

2 large garlic cloves, finely chopped

1 teaspoon chopped fresh thyme

pinch of sugar

1 tablespoon tomato paste

1/2 cup earthy, good-quality red wine (Cote du Rhone, Burgundy, or Pinot Noir)

1 cup low-sodium beef broth

2 tablespoons water

1 tablespoon all-purpose flour

fresh thyme sprigs (to garnish)

- See more at: http://www.bloggingoverthyme.com/2013/10/24/30-minute-beef-bourguignon/#sthash.y3q6flK7.dpuf

1 cup frozen pearl onions

1 pound beef tenderloin, cut into roughly 2-inch chunks

1 tablespoon clarified butter or canola/safflower oil (or other neutral high smoke point oil)

1 bacon slice, finely chopped (or substitute pancetta)

1 10-ounce package of cremini mushrooms, quartered

2 large garlic cloves, finely chopped

1 teaspoon chopped fresh thyme

pinch of sugar

1 tablespoon tomato paste

1/2 cup earthy, good-quality red wine (Cote du Rhone, Burgundy, or Pinot Noir)

1 cup low-sodium beef broth

2 tablespoons water

1 tablespoon all-purpose flour

fresh thyme sprigs (to garnish)

- See more at: http://www.bloggingoverthyme.com/2013/10/24/30-minute-beef-bourguignon/#sthash.y3q6flK7.dpuf

1 cup frozen pearl onions

1 pound beef tenderloin, cut into roughly 2-inch chunks

1 tablespoon clarified butter or canola/safflower oil (or other neutral high smoke point oil)

1 bacon slice, finely chopped (or substitute pancetta)

1 10-ounce package of cremini mushrooms, quartered

2 large garlic cloves, finely chopped

1 teaspoon chopped fresh thyme

pinch of sugar

1 tablespoon tomato paste

1/2 cup earthy, good-quality red wine (Cote du Rhone, Burgundy, or Pinot Noir)

1 cup low-sodium beef broth

2 tablespoons water

1 tablespoon all-purpose flour

fresh thyme sprigs (to garnish)

- See more at: http://www.bloggingoverthyme.com/2013/10/24/30-minute-beef-bourguignon/#sthash.y3q6flK7.dpuf

1 cup frozen pearl onions

1 pound beef tenderloin, cut into roughly 2-inch chunks

1 tablespoon clarified butter or canola/safflower oil (or other neutral high smoke point oil)

1 bacon slice, finely chopped (or substitute pancetta)

1 10-ounce package of cremini mushrooms, quartered

2 large garlic cloves, finely chopped

1 teaspoon chopped fresh thyme

pinch of sugar

1 tablespoon tomato paste

1/2 cup earthy, good-quality red wine (Cote du Rhone, Burgundy, or Pinot Noir)

1 cup low-sodium beef broth

2 tablespoons water

1 tablespoon all-purpose flour

fresh thyme sprigs (to garnish)

- See more at: http://www.bloggingoverthyme.com/2013/10/24/30-minute-beef-bourguignon/#sthash.y3q6flK7.dpuf

1 cup frozen pearl onions

1 pound beef tenderloin, cut into roughly 2-inch chunks

1 tablespoon clarified butter or canola/safflower oil (or other neutral high smoke point oil)

1 bacon slice, finely chopped (or substitute pancetta)

1 10-ounce package of cremini mushrooms, quartered

2 large garlic cloves, finely chopped

1 teaspoon chopped fresh thyme

pinch of sugar

1 tablespoon tomato paste

1/2 cup earthy, good-quality red wine (Cote du Rhone, Burgundy, or Pinot Noir)

1 cup low-sodium beef broth

2 tablespoons water

1 tablespoon all-purpose flour

fresh thyme sprigs (to garnish)

- See more at: http://www.bloggingoverthyme.com/2013/10/24/30-minute-beef-bourguignon/#sthash.y3q6flK7.dpuf

Instructions 

1. Remove beef from refrigerator and all to sit for at least 20 minutes. Finely chop half of the beef. Season with salt and pepper
2.  Heat a skillet over medium high heat. Melt butter or oil. 
3. Add large beef chunks to the pan and quickly brown on all sides. Remove beef from pan and foil wrap in a stainless steel bowl. 
4. Add the finely chopped diced beef and bacon to the pan. 
5. Add the mushrooms and saute until lightly brown, about 4-5 minutes. 
6. Add garlic, thyme, and the pinch of sugar. 
7. Add tomato paste and cook for another 1-2 minutes. 
8. Remove the pan from the heat and pour in the wine. 
9. Return the pan to heat and bring to a boil, scraping the bottom of the pan. Reduce the wine to half.
10. Add onion and broth and bring to a boil. 
11. Whisk together water and flour in a separate bowl. Add to the pan, stirring constantly until the mixture begins to thicken.
12. Add back browned beef chunks and cook over medium heat until beef is medium-rare, about 2-3 minutes. 
13. Season with salt and pepper. 
14. Serve with mashed potatoes.

Source: Blogging Over Thyme