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Beef Bourguignon with 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 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 4 carrots, peeled and sliced
- 1 pound mushrooms, quartered
- 1/4 cup chopped fresh parsley
- 6 large potatoes, peeled and quartered
- 1/2 cup butter
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 325 degrees F.
- In a large bowl, combine the flour, 1 teaspoon of salt, and 1/2 teaspoon of 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, onion, and garlic. Cook until the bacon is crisp and the onion is translucent.
- Return the beef to the Dutch oven. Pour in the red wine and beef broth. Stir in the tomato paste and dried thyme. Bring to a simmer, then cover and transfer to the preheated oven. Cook for 2 hours, stirring occasionally.
- Add the carrots and mushrooms to the Dutch oven. Cover and cook for an additional 45 minutes, or until the beef is tender and the vegetables are cooked through.
- While the beef bourguignon 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, about 15-20 minutes. Drain the potatoes and return them to the pot.
- Mash the potatoes with a potato masher or fork. Add the butter and milk, and continue mashing until smooth and creamy. Season with salt and pepper to taste.
- To serve, spoon the beef bourguignon over the mashed potatoes. Garnish with chopped fresh parsley. Enjoy!
Beef Bourguignon, a classic French dish, originated in the Burgundy region. This hearty stew features tender beef braised in red wine, flavored with onions, carrots, and herbs. Traditionally served over egg noodles, this dish has evolved to include variations, such as serving it with mashed potatoes for a comforting twist. Renowned chefs like Julia Child popularized this dish, bringing it into the spotlight. Today, many restaurants across France and the world offer their own take on Beef Bourguignon, with some opting for the mashed potato pairing. The key to a perfect Beef Bourguignon lies in the quality of the beef, the depth of flavor in the wine-infused sauce, and the creamy texture of the mashed potatoes. For a unique twist, some chefs incorporate bacon or mushrooms into the stew, adding layers of richness and complexity. When prepared with care and attention to detail, Beef Bourguignon with mashed potatoes can be a show-stopping dish that delights the senses.
210 min
6
480 calories
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