Description
Beef Bourguignon with Mashed Potatoes
Ingredients:
For the Beef Bourguignon:
2 lbs (900 g) beef chuck, cut into chunks
2 tbsp olive oil
Salt and black pepper (to taste)
1 cup pearl onions, peeled
3 garlic cloves, minced
2 tbsp all-purpose flour
2 cups red wine
1 ½ cups beef broth
2 tbsp tomato paste
2 bay leaves
1 tbsp fresh thyme
1 cup carrots, sliced
1 cup mushrooms, sliced
For the Mashed Potatoes:
2 lbs (900 g) potatoes, peeled and cubed
½ cup whole milk (warm)
4 tbsp unsalted butter
Salt and black pepper (to taste)
—
Instructions:
1. Prepare the Beef Bourguignon:
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Season beef chunks with salt and pepper, then sear them in batches until browned. Remove and set aside.
In the same pot, add pearl onions and garlic. Sauté for 2-3 minutes.
Sprinkle flour over the onions and stir for 1 minute.
Deglaze the pot with red wine, scraping up any browned bits.
Add beef broth, tomato paste, bay leaves, thyme, carrots, mushrooms, and the seared beef. Stir well.
Bring to a boil, then reduce heat to low and simmer for 2-3 hours until the beef is tender.
2. Make the Mashed Potatoes:
Boil potatoes in salted water until fork-tender, about 15-20 minutes.
Drain and mash the potatoes.
Mix in warm milk and butter. Season with salt and pepper to taste.
3. Assemble and Serve:
Serve the beef bourguignon over the creamy mashed potatoes. Garnish with fresh thyme if desired.
Enjoy this hearty, comforting meal!
Step-by-Step Guide
Begin by patting your beef chuck dry with paper towels; this ensures a proper sear. In your preheated Dutch oven, sear the beef in batches without crowding to build a flavorful fond. After removing the beef, sauté the pearl onions and garlic. When adding the flour, cook for a full minute to remove its raw taste. Deglazing with red wine is crucial—scrape all the browned bits from the pot’s bottom. Once all ingredients are added and simmering, cover the pot partially and maintain the lowest possible simmer for at least 2 hours, stirring occasionally, until the beef is fork-tender.
Serving Suggestions
For a classic presentation, spoon the rich Beef Bourguignon over a generous mound of creamy mashed potatoes. A crusty baguette on the side is perfect for sopping up the extra sauce. To brighten this hearty dish, serve it with a simple green salad dressed with a sharp vinaigrette. A glass of the same red wine used in the stew makes the perfect accompaniment.
How-to Summary
This dish involves searing seasoned beef, building a sauce with aromatics, flour, red wine, and broth, then slow-simmering with vegetables until tender. Simultaneously, boil and mash potatoes with butter and milk. Serve the stew over the mashed potatoes.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, Beef Bourguignon tastes even better the next day. Prepare it fully, let it cool, and refrigerate. Reheat gently on the stovetop, adding a splash of broth if needed.
What is the best cut of beef to use? Chuck roast is ideal. It’s well-marbled with fat, which breaks down during the long cooking time, resulting in incredibly tender meat.
Can I use a different wine? Use a dry, full-bodied red wine you would enjoy drinking, like a Pinot Noir, Cabernet Sauvignon, or a Burgundy. Avoid cooking wines.
How can I thicken the sauce if it’s too thin? If the sauce needs more body after cooking, mix one tablespoon of softened butter with one tablespoon of flour (a beurre manié) and whisk it into the simmering stew in small bits.
My pearl onions are difficult to peel. Any tips? Blanch them in boiling water for one minute, then transfer to an ice bath. The skins will slip off easily with a knife cut.
Common Mistakes to Avoid
- Searing the beef in a crowded pot: This steams the meat instead of browning it. Sear in batches.
- Not deglazing properly: Failing to scrape up the flavorful fond (browned bits) after searing loses a key flavor base.
- Using a rapid boil for simmering: A hard boil will make the beef tough. Maintain a low, gentle simmer.
- Adding cold milk to mashed potatoes: Cold milk can make the potatoes gummy. Always warm it first.
- Underseasoning: Season each component—the beef, the stew, and the potatoes—in layers for a balanced final dish.
Conclusion
Beef Bourguignon with Mashed Potatoes is the epitome of comfort food, transforming simple ingredients into a deeply flavorful and satisfying meal through patient, slow cooking. Mastering the techniques of proper searing, deglazing, and simmering is rewarding and yields impressive results. By following this guide and avoiding common pitfalls, you can confidently create this classic French dish that is perfect for a special family dinner or entertaining guests.