Last updated on February 8th, 2023 at 09:09 pm
We’ve found the perfect stay-in, date-night meal. Try this flavorful beef bourguignon for two on your next date night in. I know it’ll become one of your favorite recipes!
Are you celebrating an anniversary, Valentine’s Day, or just want to have an amazing dinner for two at home? Here’s your new go-to recipe.
Why I like beef bourguignon for date night, is that it is perfect for “stay indoors” kind of weather. Plus, it’s fun to make and leaves plenty of non-cooking time for other date-night activities, like snuggling on the couch and watching a movie.
When you make a stew like beef bourguignon, you’re able to leave it for hours on the stove or slow cooker.
Tips for Making Beef Bourguignon, Including how to Make a Keto Beef Bourguignon
One of the tricks to a good beef bourguignon is getting that nice thickness to the stew. If you don’t treat it properly, it will be watery, and it won’t have the richness you expect. You need to thicken it by following the instructions in the recipe below.
Once your beef bourguignon is done, you can serve it with rice, steamed potatoes, garlic toasted croutons, pasta, or bread.
Make this a keto beef bourguignon with one simple swap. Instead of using cornstarch to thicken the stew, use xanthan gum. This makes the recipe low-carb/keto-friendly.
Beef Bourguignon for Two
Start by cutting your steak into pieces. You’ll also use bacon in this recipe.
Dice your veggies according to the recipe below.
Mushrooms should be quartered.
After searing the steak pieces on all sides, cook with the bacon pieces.
Then add your chopped veggies.
Add the wine and beef broth to the pot, along with the bay leaves, thyme, and black pepper.
Cook according to the recipe instructions below.
Beef bourguignon for two is the perfect recipe to serve for a cozy night in.
Make this a keto beef stew with just one simple swap. Instead of cornstarch for thickening, use xantham gum.
Beef Bourguignon Recipe for Two Plus a Keto Beef Stew Option
- 1 pound of sirloin tip steak 1 by 1 1/2 inch slices
- 5 slices of smoked bacon coarsely chopped
- 2 tbl butter
- 2 tbsp olive oil
- 2 cups dry red wine burgundy works best
- 1 cup beef bouillon
- 2 medium-sized onions coarsely diced
- 3 stalks of celery coarsely sliced
- 3 carrots coarsely sliced
- 8 ounce package of fresh portobello mushrooms quartered
- 2 dried bay leaves
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 4 ounces of tomato sauce
- 2 tbsp Worcestershire sauce
In a small pan, melt the butter in the olive oil over medium-high heat. Let the butter brown in the oil until it turns the color of powdered cinnamon. Add the steak pieces, and sear them on all sides, which takes about five minutes. Once the steak is seared, add the bacon pieces, and stir them while they cook for three or four minutes.
Now, add the wine and beef broth to the pot, and reduce the heat to medium. Next, add the celery, carrots, and mushrooms along with the bay leaves, thyme, and black pepper. Cover the pot, and let the mixture cook over medium heat until the carrots are tender, and the meat has reached an internal temperature of 160 degrees F.
Just before serving, make a slurry of the cornstarch, tomato sauce, and Worcestershire sauce. Make sure all the cornstarch gets suspended in this mixture. Add this to the stew, and give it time to boil the starch and thicken the soup.
Add salt and pepper to taste, and serve warm. This stew can be cooked all day in a crockpot, or simmered on low heat for extended periods on the stovetop. It is lick-the-bowl good!
* Substitute xanthan gum for the cornstarch to make this recipe keto-friendly/low-carb.