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Beef Bourguignon over Creamy Mashed Potatoes
Created by: Howcan Team
Ingredients
- 3 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil
- 4 slices bacon, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound potatoes, peeled and quartered
- 1/2 cup heavy cream
- 4 tablespoons butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large bowl, combine 1/4 cup flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss the beef cubes in the flour mixture until evenly coated.
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches and brown on all sides. Remove the beef and set aside.
- Add the remaining 2 tablespoons of olive oil to the Dutch oven. Add the chopped bacon and cook until crispy. Add the chopped onion, garlic, and carrots. Cook until the vegetables are softened.
- Return the browned beef to the Dutch oven. Pour in the red wine and beef broth. Stir in the tomato paste, dried thyme, and add the bay leaves. Bring to a simmer, then cover and cook over low heat for 2 to 2 1/2 hours, or until the beef is tender.
- While the beef is cooking, place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are fork-tender. Drain the potatoes and return them to the pot.
- Mash the potatoes with a potato masher or fork. Stir in the heavy cream and butter until smooth and creamy. Season with salt and pepper to taste.
- To serve, spoon the creamy mashed potatoes onto plates and top with the beef bourguignon. Garnish with chopped fresh parsley. Enjoy!
Beef Bourguignon, a classic French dish, has a rich history dating back to the Burgundy region. Traditionally, it consists of tender beef braised in red wine, flavored with onions, carrots, and a bouquet garni. The dish gained popularity in the 20th century, thanks to renowned chefs like Julia Child, who introduced it to the American audience. Today, many restaurants in Burgundy and Paris serve their own exquisite versions of Beef Bourguignon. When served over creamy mashed potatoes, the dish reaches new heights of comfort and indulgence. The creamy texture of the mashed potatoes perfectly complements the hearty flavors of the beef and wine sauce, creating a truly satisfying meal. For the best version of this dish, seek out restaurants with a focus on traditional French cuisine, where skilled chefs pay attention to every detail, from the quality of the beef to the richness of the wine-infused sauce. To make this dish at home, it's crucial to use a good quality red wine and to allow the beef to braise slowly, ensuring it becomes tender and infused with the flavors of the sauce. While the traditional recipe calls for serving Beef Bourguignon over egg noodles or crusty bread, the creamy mashed potatoes add a luxurious twist that elevates the dish to a whole new level of culinary delight.
210 min
6
480 calories
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