Grandma's Quick Braised Beef (Beef Bourguignon-Style)

Steps

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1. 1
   Heat oil in a heavy pot, add bacon strips and cook until crispy. Remove bacon and set aside, leaving most of the fat in the pot for browning the meat.
   ▶ ≈1:37
2. 2
   Halve the beef short ribs. Brown all sides of the meat in the hot fat until well-seared. Season generously with salt and pepper throughout cooking.
   ▶ ≈1:55
3. 3
   Remove the meat from the pot. Add the coarsely cut onions and spring leek to the hot pot and sauté until the onions are slightly golden, scraping up the browned bits from the bottom.
   ▶ ≈4:04
4. 4
   When onions are slightly translucent, add the quartered mushrooms. Season the vegetables with salt and pepper, then add goulash spice mix (about 1 tbsp) and cook briefly to release the flavours.
   ▶ ≈5:12
5. 5
   Stir in the tomato paste and combine well. Dust the mixture with flour, stirring to distribute evenly throughout the fat to create a light roux—this will thicken the sauce without lumps.
   ▶ ≈6:01
6. 6
   Deglaze with red wine, scraping up all the flavourful bits. Add the beef stock and bring to a boil briefly to cook the flour through.
   ▶ ≈6:48
7. 7
   Return the browned meat and bacon to the pot and gently stir to combine. The vegetables will soften during the braise and the meat will remain tender. Taste and adjust seasonings if needed. Serve with boiled potatoes, mashed potatoes, or potato rösti.
   ▶ ≈7:25