Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef Bourguignon with Garlic Mashed Potatoes

  • Author: chefkiwi
  • Total Time: 24 minute
  • Yield: 6 servings 1x

Description

This Beef Bourguignon, paired with creamy garlic mashed potatoes, is a comforting classic that warms your heart and home. The tender beef simmers in a rich sauce, creating a savory experience that is perfect for any occasion.

Ingredients

Scale
  • For the Beef Bourguignon:
  • 2 lbs (900 g) beef chuck, cut into 2-inch cubes
  • 2 tablespoons olive oil
  • 4 ounces (115 g) bacon, chopped
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 3 cups (720 ml) red wine (preferably Burgundy or Pinot Noir)
  • 2 cups (480 ml) beef broth
  • 2 tablespoons tomato paste
  • 1 bouquet garni (1 bay leaf, 2 sprigs fresh thyme, and 1 sprig fresh parsley tied together)
  • Salt and freshly ground black pepper, to taste
  • 1 pound (450 g) pearl onions, peeled
  • 8 ounces (225 g) cremini or button mushrooms, quartered
  • Chopped fresh parsley, for garnish
  • For the Garlic Mashed Potatoes:
  • 2 lbs (900 g) russet potatoes, peeled and cut into chunks
  • 4 cloves garlic, peeled
  • ½ cup (120 ml) heavy cream
  • 4 tablespoons unsalted butter
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prep the Ingredients: Begin by cutting the beef chuck into 2-inch cubes and seasoning it generously with salt and freshly ground black pepper. This step allows the meat to absorb flavor. Set aside.
  2. Sear the Bacon: Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add 4 ounces of chopped bacon and cook until it’s crispy and golden, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel to drain. This step adds a smoky flavor to the dish.
  3. Brown the Beef: In the same pot, increase the heat to medium-high and add the beef cubes in batches, making sure not to overcrowd the pan. Brown on all sides for about 3-4 minutes per batch until a nice crust forms. Avoid moving the beef too much to allow for proper browning.
  4. Sauté the Vegetables: Once all the beef is browned, reduce the heat to medium and add 1 large chopped onion, 2 sliced carrots, and 2 minced garlic cloves to the pot. Sauté for 5-6 minutes until softened and fragrant, stirring occasionally.
  5. Add Flour: Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir well to coat. Cook for an additional 1-2 minutes to eliminate the raw flour taste. This will help thicken the sauce later.
  6. Pour in the Wine: Gradually pour in 3 cups of red wine while scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and let it cook for 2-3 minutes to allow the alcohol to evaporate slightly.
  7. Add Broth and Seasonings: Stir in 2 cups of beef broth, 2 tablespoons of tomato paste, and the bouquet garni. Bring the mixture to a gentle boil, then reduce to low heat. Cover and simmer for 2-3 hours, or until the beef is fork-tender, stirring occasionally.
  8. Add Pearl Onions and Mushrooms: About 30 minutes before serving, add 1 pound of peeled pearl onions and 8 ounces of quartered mushrooms to the pot. This will infuse the stew with additional flavor and texture.
  9. Prepare the Garlic Mashed Potatoes: While the stew is simmering, boil 2 lbs of peeled and chunked russet potatoes and 4 cloves of garlic in a large pot of salted water for about 15-20 minutes until fork-tender. Drain and return to the pot.
  10. Make the Mash: Add ½ cup of heavy cream and 4 tablespoons of unsalted butter to the potatoes and garlic. Mash until smooth, then season with salt and freshly ground black pepper to taste. If the potatoes are too thick, add more cream until desired consistency is reached.
  11. Serve: Remove the bouquet garni from the beef bourguignon and taste for seasoning. Serve the stew hot, garnished with chopped fresh parsley, alongside a generous scoop of garlic mashed potatoes.
  • Prep Time: 30 min
  • Cook Time: 2-3 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: French

Nutrition

  • Serving Size: 1 bowl
  • Calories: 600
  • Sugar: 4 g
  • Sodium: 800 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 5 g
  • Protein: 40 g
  • Cholesterol: 100 mg

Keywords: When browning the beef, make sure to do it in batches. Overcrowding the pan can lead to steaming rather than browning, resulting in a less flavorful dish. For the best flavor, allow the beef bourguignon to cool and then refrigerate it overnight. The flavors deepen as it sits, making it taste even better the next day.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://chefkiwi.com/savory-beef-bourguignon-with-creamy-garlic-mashed-potatoes/