Classic Beef Bourguignon with Mashed Potatoes
A traditional French beef stew is the ultimate Sunday dinner when autumn weather sets in. The meat is given plenty of time to simmer until tender in red wine and broth together with root vegetables, mushrooms, and bacon.
In short
A rich beef stew braised tender with red wine, bacon, mushrooms, and root vegetables, served with velvety mashed potatoes in around 2.5 hours.
Ingredients
- Beef chuck, cut into cubes800 g
- Bacon, diced150 g
- Carrots, sliced3 pcs
- Shallots8 pcs
- Garlic cloves3 pcs
- Button or cremini mushrooms250 g
- Tomato paste2 tbsp
- Plain flour2 tbsp
- Red wine4 dl
- Beef stock or broth4 dl
- Fresh thyme3 sprigs
- Bay leaves2 pcs
- Butter for frying2 tbsp
- Salt and freshly ground black pepper
- Almond potatoes (or other floury potatoes)800 g
- Milk1.5 dl
- Butter for mashed potatoes50 g
Instructions
- 1
Cut the beef into cubes of approx. 3x3 cm and pat them dry thoroughly with paper towels. Fry the bacon cubes until crisp in a large pot and set them aside. Brown the beef pieces in batches in the bacon fat over high heat until they develop a golden crust. Season with salt and pepper, and transfer the meat to a plate.
- 2
Turn down the heat and sauté the minced garlic, sliced carrots, and tomato paste in the pot for a couple of minutes. Stir in the plain flour so it is evenly distributed over the vegetables.
- 3
Return the meat and bacon to the pot. Pour over the red wine and beef stock, and add the thyme and bay leaves. Bring to a boil, reduce to low heat, and let the stew simmer covered for about 1.5 to 2 hours until the meat is completely tender.
- 4
Peel the shallots and leave them whole or cut them in half. Cut the mushrooms into wedges. Sauté the mushrooms and onions in a frying pan with butter until golden brown, and fold them into the stew during the final 20 minutes of cooking time.
- 5
Peel and boil the almond potatoes in unsalted water until tender. Drain the water and let the potatoes steam dry. Mash them together with butter and warm milk, and season to taste with salt and pepper. Serve the hot beef bourguignon piping hot over a generous portion of mashed potatoes.
Questions and answers
Can beef bourguignon be made a day in advance?
Yes, the stew tastes if possible even better the next day as the flavours have properly settled in the fridge.
Which cut of beef works best?
Use stewing beef with some connective tissue and marbling, such as chuck or shoulder, as it becomes incredibly tender with slow cooking.
Can I make the stew without red wine?
Yes, you can replace the red wine with extra beef stock combined with 2 tbsp red wine vinegar and 1 tsp sugar for a good acid balance.
How long does Classic Beef Bourguignon with Mashed Potatoes take?
About 160 minutes in total: 25 minutes prep and 135 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 17 ingredients: Beef chuck, cut into cubes, Bacon, diced, Carrots, sliced, Shallots, Garlic cloves, Button or cremini mushrooms …. With Veloop you can add them all to your shopping list.
