Prep time
15 MIN
Total time
45 MIN
No more waiting for a Sunday night stew, try this hearty comfort meal reminiscent of Beef Bourguignon in under an hour! Easily substitute or add any of your favourite vegetables to personalize to your taste.


  • Sauce:

  • Ingredients:


  1. Combine olive oil, spices, soy sauce and Worcestershire in a resealable bag, add beef cubes, massage to coat meat and refrigerate 30 minutes, or up to overnight.
  2. Remove beef from marinade, reserve marinade, set beef aside. Heat a 4 qt (3.8L) Dutch oven pot on medium, add 1 tbsp oil and shallots, sauté 1 minute, then add garlic, sauté briefly before adding the broth, reserved marinade and vegetables; simmer over medium-low heat for 20 minutes.
  3. Heat a large 12” fry pan over medium heat, add 1 tbsp olive oil and sear beef on all sides until well browned, about 8 minutes. Add beef and any juices to pot of simmering vegetables. Continue to cook for 5 minutes or until vegetables have reached desired tenderness.
  4. Remove from heat, let stand 5 minutes before serving. Garnish with chopped parsley.

Recipe Tips

  • To increase whole grains in this recipe, try adding a ¼ cup of pot barley soaked in 2 cups of broth overnight, add at the same time as you add the vegetables to the pot.
  • Try garnishing with a dollop of crème fraiche or sour cream after plating to add a creamy flavour.
  • You can easily substitute a yellow cooking onion for shallots if you don’t have them on hand.

Recipe Made With

Campbell's® 30% Less Sodium Beef Broth With Red Wine

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