Beef Bourguignon with Creamy Mashed Potatoes
Beef Bourguignon with Creamy Mashed Potatoes
Ingredients
For the Beef Bourguignon
- 2 1/2 pounds beef chuck, cubed into 1 1/2-inch pieces
- 4 ounces bacon, diced
- 1 yellow onion, diced
- 2 carrots, diced
- 1 leeks, white and light green parts only, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bottle dry red wine, (750 ml)
- 4 sprigs fresh thyme
- 8 ounces button mushrooms, halved or quartered if large
- 1 cup pearl onions, peeled
- 2 tablespoons butter
- 1 1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Creamy Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 8 cups water, for boiling
- 1/2 cup butter, unsalted, softened
- 1/2 cup whole milk, warm
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 325°F. Pat the cubed beef chuck dry with paper towels and season generously with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325
- 2
In a large oven-safe pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 8 min
- 3
Increase the heat to medium-high. Sear the seasoned beef in batches, ensuring not to overcrowd the pot, until well browned on all sides. This creates a flavorful crust. Remove the seared beef and set aside with the bacon.
⏱️ 10 min
- 4
Reduce the heat to medium. Add the diced yellow onion, carrots, and leeks to the pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables are softened, about 8-10 minutes.
⏱️ 10 min
- 5
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.
⏱️ 2 min
- 6
Pour in the entire bottle of dry red wine. Bring to a simmer, scraping the bottom of the pot to deglaze and release all the flavorful fond. Let it simmer for 5 minutes to reduce slightly.
⏱️ 7 min
- 7
Return the seared beef and cooked bacon to the pot. Add the fresh thyme sprigs. Stir to combine. Bring the mixture back to a gentle simmer, then cover the pot tightly with a lid.
⏱️ 3 min
- 8
Transfer the covered pot to the preheated oven and braise for 2 hours, or until the beef is fork-tender. While the stew braises, prepare the mashed potatoes and sautéed mushrooms and pearl onions.
⏱️ 120 min•🌡️ 325
- 9
For the mashed potatoes: Place the cubed Yukon Gold potatoes in a large pot and cover with 8 cups of cold water. Add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat and simmer until potatoes are very tender, about 15-20 minutes. Drain well.
⏱️ 25 min
- 10
Return the drained potatoes to the hot pot. Add the softened butter and warm milk. Mash with a potato masher or ricer until smooth and creamy. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste. Keep warm.
⏱️ 10 min
- 11
In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and pearl onions. Sauté until tender and lightly browned, about 8-10 minutes. Season lightly with salt and pepper.
⏱️ 10 min
- 12
Once the Beef Bourguignon is done braising, carefully remove the pot from the oven. Remove and discard the thyme sprigs. Stir in the sautéed mushrooms and pearl onions. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 13
Ladle the rich Beef Bourguignon into bowls and serve immediately alongside a generous portion of the creamy mashed potatoes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Bourguignon with Creamy Mashed Potatoes
Ingredients
For the Beef Bourguignon
- 2 1/2 pounds beef chuck, cubed into 1 1/2-inch pieces
- 4 ounces bacon, diced
- 1 yellow onion, diced
- 2 carrots, diced
- 1 leeks, white and light green parts only, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bottle dry red wine, (750 ml)
- 4 sprigs fresh thyme
- 8 ounces button mushrooms, halved or quartered if large
- 1 cup pearl onions, peeled
- 2 tablespoons butter
- 1 1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Creamy Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 8 cups water, for boiling
- 1/2 cup butter, unsalted, softened
- 1/2 cup whole milk, warm
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 325°F. Pat the cubed beef chuck dry with paper towels and season generously with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325 - 2
In a large oven-safe pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 8 min - 3
Increase the heat to medium-high. Sear the seasoned beef in batches, ensuring not to overcrowd the pot, until well browned on all sides. This creates a flavorful crust. Remove the seared beef and set aside with the bacon.
⏱️ 10 min - 4
Reduce the heat to medium. Add the diced yellow onion, carrots, and leeks to the pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables are softened, about 8-10 minutes.
⏱️ 10 min - 5
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.
⏱️ 2 min - 6
Pour in the entire bottle of dry red wine. Bring to a simmer, scraping the bottom of the pot to deglaze and release all the flavorful fond. Let it simmer for 5 minutes to reduce slightly.
⏱️ 7 min - 7
Return the seared beef and cooked bacon to the pot. Add the fresh thyme sprigs. Stir to combine. Bring the mixture back to a gentle simmer, then cover the pot tightly with a lid.
⏱️ 3 min - 8
Transfer the covered pot to the preheated oven and braise for 2 hours, or until the beef is fork-tender. While the stew braises, prepare the mashed potatoes and sautéed mushrooms and pearl onions.
⏱️ 120 min•🌡️ 325 - 9
For the mashed potatoes: Place the cubed Yukon Gold potatoes in a large pot and cover with 8 cups of cold water. Add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat and simmer until potatoes are very tender, about 15-20 minutes. Drain well.
⏱️ 25 min - 10
Return the drained potatoes to the hot pot. Add the softened butter and warm milk. Mash with a potato masher or ricer until smooth and creamy. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste. Keep warm.
⏱️ 10 min - 11
In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and pearl onions. Sauté until tender and lightly browned, about 8-10 minutes. Season lightly with salt and pepper.
⏱️ 10 min - 12
Once the Beef Bourguignon is done braising, carefully remove the pot from the oven. Remove and discard the thyme sprigs. Stir in the sautéed mushrooms and pearl onions. Taste and adjust seasoning if necessary.
⏱️ 5 min - 13
Ladle the rich Beef Bourguignon into bowls and serve immediately alongside a generous portion of the creamy mashed potatoes.
⏱️ 5 min