RECIPE

Hearty Beef Bourguignon with Mashed Potatoes: A Perfect Comfort Meal

- by ultimaterecipe10

This classic Beef Bourguignon recipe is a rich and flavorful dish, perfect for a cozy dinner. The tender chunks of beef slow-cooked in red wine, beef stock, and aromatic herbs create an incredibly savory meal that pairs wonderfully with mashed potatoes. Here’s how to make it:

Ingredients:

  • 6 oz (170g) Bacon, roughly chopped
  • 3 lb (1360g) Chuck beef or stewing beef, cut into 2-inch chunks
  • Salt and black pepper, to taste
  • 10 oz (300g) Brown or white mushrooms
  • 2 Carrots, diced
  • 16 Pearl onions
  • 2 tbsp Butter
  • 4 Garlic cloves, minced
  • 1 tbsp Tomato paste
  • 4 tbsp Flour
  • 3 cups (710g) Beef stock
  • 1 bottle (750ml) Pinot Noir (red wine)
  • 1 Bay leaf
  • A few sprigs of Thyme
  • Potatoes for mashing
  • 1 tbsp Salt (for boiling potatoes)
  • Butter and milk (for mashed potatoes)
  • Parsley for garnish

Directions:

  1. Cook the Bacon: Start by sautéing the bacon in a large pot over medium heat for 2-3 minutes, stirring occasionally, until it becomes golden and crispy. Once done, transfer the bacon to a large dish and set aside.
  2. Brown the Beef: Season the beef chunks with salt and pepper. Fry the beef in batches in the hot bacon fat, ensuring all sides are browned. Once browned, transfer the beef to the dish with the bacon.
  3. Sauté Vegetables: In the same pot, add the mushrooms and cook for 4 minutes until golden. Remove and set them aside. Next, add the pearl onions to the pot and cook for 4 minutes, until they get golden spots.
  4. Prepare the Base: Add butter to the pot, then stir in the diced carrots and cook for about 4 minutes. Add minced garlic and cook for an additional minute. Stir in the tomato paste and flour, cooking for another minute. Slowly pour in the beef stock, stirring continuously.
  5. Add Wine & Simmer: Pour in the Pinot Noir red wine, and return the browned beef to the pot. Add the bay leaf and thyme, and season with salt and black pepper. Bring everything to a simmer. Cover the pot and place it in the oven to bake at 180°C (350°F) for 1.5 hours.
  6. Final Cooking: After 1.5 hours, add the mushrooms and pearl onions back into the pot. Cover again and return to the oven for another 1.5 hours of slow cooking.
  7. Prepare the Mashed Potatoes: While the beef is cooking, peel and cut potatoes into chunks. Boil them in salted water for about 18 minutes until tender. Drain the potatoes, then mash with butter and milk. Garnish with parsley.

Serve:

Serve the Beef Bourguignon over a bed of mashed potatoes, rice, or noodles for a hearty and satisfying meal. Enjoy the tender, flavorful beef and the delicious sides—perfect for any occasion!

This dish is sure to impress your family and friends, and it’s a true crowd-pleaser!

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