Beef bourguignonne... wow. That's a big word. And usually big recipe.
But this version works well and takes about 30-40 min!
1 lb potatoes
1 lb beef tenderloin in 2" pieces
1/2 t kosher salt
1/2 t pepper
1 slice of bacon
1 clove garlic
1/2 t thyme (half if dried)
1/2 t sugar
2t tomato paste
1/2 c red wine
1 c broth
2 T water
2 t flour
1/2 c milk
Dice one cube of beef and bacon.
Pat dry other cubes with paper towel, cover in salt and pepper.
Heat beef in pan with 1 T butter. Until brown. Save.
And diced beef and bacon to pan. Sauté 3 min, then add quartered mushrooms until brown. Add garlic, thyme, sugar, sauté for 1 min.
Add tomato paste, sauté a minute.
Add wine and boil for 2 min.
Add onions and broth.
Meanwhile, mix water and flour separately, add roux to pot. Add beef back for a few minutes.
Add rest of salt an pepper to the drained potatoes. Mash and add butter and milk (and I like sour cream).