Beef Bourguignon with Mashed Potatoes
ID: 6803c7e8...
A classic, rich French beef stew slowly braised in Pinot Noir red wine and beef stock with crispy bacon, sautéed mushrooms, carrots, and caramelized pearl onions. Served over creamy, buttery homemade mashed potatoes, it is the ultimate comforting and flavorful meal.
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🍳 Cooking Flow
Sauté the bacon until crispy, then brown the seasoned beef chunks in batches in the rendered fat. → Sauté the mushrooms, pearl onions, and carrots separately in the same pot, adding garlic, tomato paste, and flour to build the base. → Pour in the beef stock and red wine, return the beef and bacon to the pot with thyme and a bay leaf, and bring to a simmer. → Cover and bake at 180°C (350°F) for 1.5 hours, then stir in the mushrooms and onions and bake for an additional 1.5 hours. → Boil and mash potatoes with butter and milk, then serve the rich stew over the creamy mashed potatoes garnished with parsley.
Cooking Steps
Brief Cooking Order
Sauté the bacon until crispy, then brown the seasoned beef chunks in batches in the rendered fat. → Sauté the mushrooms, pearl onions, and carrots separately in the same pot, adding garlic, tomato paste, and flour to build the base. → Pour in the beef stock and red wine, return the beef and bacon to the pot with thyme and a bay leaf, and bring to a simmer. → Cover and bake at 180°C (350°F) for 1.5 hours, then stir in the mushrooms and onions and bake for an additional 1.5 hours. → Boil and mash potatoes with butter and milk, then serve the rich stew over the creamy mashed potatoes garnished with parsley.
Introduction
A classic, rich French beef stew slowly braised in Pinot Noir red wine and beef stock with crispy bacon, sautéed mushrooms, carrots, and caramelized pearl onions. Served over creamy, buttery homemade mashed potatoes, it is the ultimate comforting and flavorful meal.
Step 1
Roughly chop the bacon and sauté it in a Dutch oven over medium heat for 2-3 minutes, stirring occasionally, until golden and crispy.
Step 2
Cut the chuck beef into 2-inch chunks, then generously season all sides with salt and freshly ground black pepper.
Step 3
Transfer the crispy bacon to a large dish and set it aside, keeping the rendered bacon fat in the pot.
Step 4
Fry the beef in batches in the hot bacon fat until deeply browned on all sides, then transfer them to the dish with the bacon.
Step 5
Halve or quarter the mushrooms. Add them to the same pot with the remaining fat and cook for 4 minutes until golden brown, then transfer to a separate bowl.
Ingredients List
Important Notes
Searing the beef chunks in batches prevents overcrowding, ensuring the meat browns properly instead of steaming.
Adding the mushrooms and pearl onions halfway through the baking time prevents them from becoming overly mushy and disintegrating in the stew.
Use a good quality, drinkable dry red wine (like Pinot Noir) as it defines the core flavor profile of the sauce.
This recipe is based on visual analysis. Please refer to the original video to confirm specific details.
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