Braised Beef Bourguignon

Name: Braised Beef Bourguignon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 pound beef stew meat (cut into 1.5-inch cubes); 4 slice bacon (chopped); 1 yellow onion (diced); 2 carrots (peeled and sliced into 0.5-inch rounds); 8 ounce cremini mushrooms (halved or quartered); 2 clove garlic (minced); 2 tablespoon all-purpose flour; 1 cup dry red wine; 1.5 cup beef broth; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 bay leaf; 0.75 teaspoon kosher salt; 0.25 teaspoon black pepper; 2 pound russet potatoes (peeled and quartered); 0.5 cup milk (warm); 2 tablespoon unsalted butter; 2 tablespoon fresh parsley (chopped)

A classic French stew with tender beef, crisp bacon, mushrooms, carrots, and onions, all simmered in a rich red wine sauce, served with creamy mashed potatoes.

Prep: 30 min
Cook: 3 hr
Total: 3 hr 30 min
Servings: 4
Cuisine: French
Difficulty: Medium
Cost: $6.98/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1.5 pound beef stew meat (cut into 1.5-inch cubes)
4 slice bacon (chopped)
1 yellow onion (diced)
2 carrots (peeled and sliced into 0.5-inch rounds)
8 ounce cremini mushrooms (halved or quartered)
2 clove garlic (minced)
2 tablespoon all-purpose flour
1 cup dry red wine
1.5 cup beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 bay leaf
0.75 teaspoon kosher salt
0.25 teaspoon black pepper
2 pound russet potatoes (peeled and quartered)
0.5 cup milk (warm)
2 tablespoon unsalted butter
2 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 325°F (160°C). Pat beef stew meat dry with paper towels. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
In a large Dutch oven or oven-safe pot, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
Increase heat to medium-high. Brown the seasoned beef in batches on all sides, about 2-3 minutes per batch. Remove beef and set aside with the bacon.
Add diced yellow onion and sliced carrots to the pot. Sauté for 5-7 minutes until softened. Stir in halved or quartered cremini mushrooms and minced garlic; cook for 3 minutes more.
Sprinkle all-purpose flour over the vegetables and stir for 1 minute. Pour in dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes.
Stir in beef broth, tomato paste, dried thyme, and bay leaf. Return the browned beef and cooked bacon to the pot. Bring to a gentle simmer, then cover and transfer to the preheated oven. Braise for 2.5-3 hours, or until beef is very tender.
About 30 minutes before the Bourguignon is done, prepare mashed potatoes: Place peeled and quartered russet potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well.
Return potatoes to the empty hot pot. Mash thoroughly, then stir in warm milk or half-and-half, unsalted butter, and remaining 1/4 teaspoon kosher salt until smooth and creamy.
Remove bay leaf from Bourguignon. Taste and adjust seasoning if necessary. Serve the Braised Beef Bourguignon hot over creamy mashed potatoes, garnished with fresh parsley if desired.

Notes

Bourguignon is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This dish also freezes well.

Nutrition (per serving)

Calories: 790
Protein: 52.8 g
Carbohydrates: 64.7 g
Fat: 36.3 g
Fiber: 9.2 g
Sodium: 1280 mg
Saturated Fat: 14.5 g
Sugar: 7.8 g
Cholesterol: 175 mg