Beef Bourguignon with Pomme Purée
Beef Bourguignon with Pomme Purée
Ingredients
For the Beef Bourguignon
- 1.5 kilograms beef chuck, cut into 2-inch cubes
- 1 bottle Bordeaux red wine, (750 ml)
- 3 celery stalks, chopped into 1-inch pieces
- 3 carrots, peeled and chopped into 1-inch pieces
- 12 shallots, peeled
- 1 head garlic, unpeeled
- 200 grams smoked pork lardons, diced
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon all-purpose flour
- 2 cups beef broth
- 200 grams white mushrooms, cleaned and halved
- 200 grams cremini mushrooms, cleaned and halved
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped, for garnish
- as needed salt
- as needed black pepper
For the Pomme Purée
- 1 kilogram potatoes, peeled and quartered (e.g., Russet or Yukon Gold)
- 500 grams unsalted butter, cold, cut into cubes
- 1/2 cup milk or cream, warm (optional, for desired consistency)
- as needed salt
Instructions
- 1
Place the cubed beef into a large metal bowl. Pour the entire bottle of Bordeaux red wine over the beef, ensuring all pieces are submerged. Let marinate at room temperature for at least 2 hours, or preferably overnight in the refrigerator.
⏱️ 5 min
- 2
While the beef marinates, prepare the vegetables. Chop the celery and carrots into 1-inch chunks. Peel the shallots. Tie the fresh rosemary, thyme, and bay leaf together with kitchen twine to form a bouquet garni.
⏱️ 15 min
- 3
In a large Dutch oven (such as a Le Creuset) over medium heat, add the olive oil. Add the diced smoked pork lardons and cook, stirring occasionally, until crispy and golden brown. This should take about 8-10 minutes.
⏱️ 10 min
- 4
Using a slotted spoon, remove the crispy lardons from the Dutch oven and set them aside. Leave the rendered fat in the pot.
⏱️ 2 min
- 5
Remove the beef cubes from the red wine marinade, reserving the marinade. Pat the beef dry with paper towels. Increase the heat to medium-high. Sear the beef in batches in the hot fat until well-browned on all sides. Do not overcrowd the pot. Remove the seared beef to a separate bowl and set aside.
⏱️ 15 min
- 6
Reduce the heat to medium. Add the chopped carrots and celery to the Dutch oven. Sauté, stirring occasionally, until softened, about 8-10 minutes.
⏱️ 10 min
- 7
Add the whole, unpeeled head of garlic to the sautéing vegetables. Sprinkle the flour over the vegetables and stir well to coat, cooking for 1-2 minutes to create a roux.
⏱️ 3 min
- 8
Pour the reserved red wine marinade into the pot, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the beef broth.
⏱️ 3 min
- 9
Return the seared beef cubes and the crispy lardons to the pot. Add the bouquet garni. Bring the stew to a gentle simmer, then reduce the heat to low, cover the Dutch oven, and braise for at least 2.5 to 3 hours, or until the beef is fork-tender. Alternatively, transfer to a preheated oven at 160°C (325°F) for the same duration.
⏱️ 180 min•🌡️ 160
- 10
About 30 minutes before the stew is ready, prepare the shallots and mushrooms. In a separate large pan over medium heat, melt 1 tablespoon of butter. Add the peeled shallots and sauté until browned and tender, about 10-12 minutes. Remove and set aside.
⏱️ 12 min
- 11
In the same pan, melt the remaining 1 tablespoon of butter (add more if needed). Add the white and cremini mushrooms. Sauté until they are browned and cooked through, about 8-10 minutes. Remove and set aside.
⏱️ 10 min
- 12
Once the beef is tender, remove the Dutch oven from the heat (or oven). Carefully remove and discard the bouquet garni and the whole head of garlic. Add the sautéed shallots and mushrooms to the stew. Stir to combine. Season with salt and black pepper to taste.
⏱️ 5 min
- 13
While the stew finishes, prepare the pomme purée. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain thoroughly.
⏱️ 20 min
- 14
Pass the hot potatoes through a potato ricer or mash them very well until smooth. Add the cold, cubed butter to the hot potatoes and mix vigorously until completely melted and incorporated. If desired, add warm milk or cream a little at a time until the desired creamy consistency is reached. Season with salt to taste.
⏱️ 10 min
- 15
Ladle the hot beef bourguignon stew over a generous bed of pomme purée in deep plates or bowls. Garnish with freshly chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Bourguignon with Pomme Purée
For the Beef Bourguignon
- 1.5 kilograms beef chuck, cut into 2-inch cubes
- 1 bottle Bordeaux red wine, (750 ml)
- 3 celery stalks, chopped into 1-inch pieces
- 3 carrots, peeled and chopped into 1-inch pieces
- 12 shallots, peeled
- 1 head garlic, unpeeled
- 200 grams smoked pork lardons, diced
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon all-purpose flour
- 2 cups beef broth
- 200 grams white mushrooms, cleaned and halved
- 200 grams cremini mushrooms, cleaned and halved
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped, for garnish
- as needed salt
- as needed black pepper
For the Pomme Purée
- 1 kilogram potatoes, peeled and quartered (e.g., Russet or Yukon Gold)
- 500 grams unsalted butter, cold, cut into cubes
- 1/2 cup milk or cream, warm (optional, for desired consistency)
- as needed salt
Instructions
- 1
Place the cubed beef into a large metal bowl. Pour the entire bottle of Bordeaux red wine over the beef, ensuring all pieces are submerged. Let marinate at room temperature for at least 2 hours, or preferably overnight in the refrigerator.
⏱️ 5 min - 2
While the beef marinates, prepare the vegetables. Chop the celery and carrots into 1-inch chunks. Peel the shallots. Tie the fresh rosemary, thyme, and bay leaf together with kitchen twine to form a bouquet garni.
⏱️ 15 min - 3
In a large Dutch oven (such as a Le Creuset) over medium heat, add the olive oil. Add the diced smoked pork lardons and cook, stirring occasionally, until crispy and golden brown. This should take about 8-10 minutes.
⏱️ 10 min - 4
Using a slotted spoon, remove the crispy lardons from the Dutch oven and set them aside. Leave the rendered fat in the pot.
⏱️ 2 min - 5
Remove the beef cubes from the red wine marinade, reserving the marinade. Pat the beef dry with paper towels. Increase the heat to medium-high. Sear the beef in batches in the hot fat until well-browned on all sides. Do not overcrowd the pot. Remove the seared beef to a separate bowl and set aside.
⏱️ 15 min - 6
Reduce the heat to medium. Add the chopped carrots and celery to the Dutch oven. Sauté, stirring occasionally, until softened, about 8-10 minutes.
⏱️ 10 min - 7
Add the whole, unpeeled head of garlic to the sautéing vegetables. Sprinkle the flour over the vegetables and stir well to coat, cooking for 1-2 minutes to create a roux.
⏱️ 3 min - 8
Pour the reserved red wine marinade into the pot, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the beef broth.
⏱️ 3 min - 9
Return the seared beef cubes and the crispy lardons to the pot. Add the bouquet garni. Bring the stew to a gentle simmer, then reduce the heat to low, cover the Dutch oven, and braise for at least 2.5 to 3 hours, or until the beef is fork-tender. Alternatively, transfer to a preheated oven at 160°C (325°F) for the same duration.
⏱️ 180 min•🌡️ 160 - 10
About 30 minutes before the stew is ready, prepare the shallots and mushrooms. In a separate large pan over medium heat, melt 1 tablespoon of butter. Add the peeled shallots and sauté until browned and tender, about 10-12 minutes. Remove and set aside.
⏱️ 12 min - 11
In the same pan, melt the remaining 1 tablespoon of butter (add more if needed). Add the white and cremini mushrooms. Sauté until they are browned and cooked through, about 8-10 minutes. Remove and set aside.
⏱️ 10 min - 12
Once the beef is tender, remove the Dutch oven from the heat (or oven). Carefully remove and discard the bouquet garni and the whole head of garlic. Add the sautéed shallots and mushrooms to the stew. Stir to combine. Season with salt and black pepper to taste.
⏱️ 5 min - 13
While the stew finishes, prepare the pomme purée. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain thoroughly.
⏱️ 20 min - 14
Pass the hot potatoes through a potato ricer or mash them very well until smooth. Add the cold, cubed butter to the hot potatoes and mix vigorously until completely melted and incorporated. If desired, add warm milk or cream a little at a time until the desired creamy consistency is reached. Season with salt to taste.
⏱️ 10 min - 15
Ladle the hot beef bourguignon stew over a generous bed of pomme purée in deep plates or bowls. Garnish with freshly chopped parsley.
⏱️ 5 min