Beef Bourguignon with Mashed Potatoes
….Beef Bourguignon continues to be a favorite amongst foodies all over the world. Many famous chefs have shared their customized beef bourguignon recipe. This savory homemade Beef Bourguignon recipe is the famous “Chef Julia Child’s recipe”, and it is a French beef stew braised in red wine. It needs often red Burgundy, beef brisket, carrot, garlic, a bouquet of herbs, pearl onion, mushrooms, and bacon. The choice of wine that the beef is stewed in is extremely important. The red wine should be a Burgundy red!! The flavors of the wine infuse the beef and beautifully complement the other ingredients, making the stew rich and intensely flavorsome. Today I used Napa wine and got a little bit of a different result, but it’s good to have a bowl of this stew on a cold day like today. The whole family is happy with a warm stew in the winter.
Servings: 6
Time: 1 hour 30 minutes plus 2–3 hours for simmering with oven
Ingredients:
- 3 lb beef brisket, cut into 2 inch cubes
- 180 g bacon, cut into small cubes
- 4 Ts olive oil
- 2 carrots, cut bite size(trim the corners)
- 24 pearl onions
- 1–2 ts sea salt
- 1/4 ts black pepper
- 2 Ts flour
- 3 cup Burgundy red wine
- 3 cup beef broth
- 1–2 Ts tomato paste
- 2 garlic cloves, minced
- 3–4 fresh thyme leaves
- 2 bay leaves
- 1/2 cup cocktail onions
- 1 lb white creamy mushrooms
- 2 Ts butter
- Italian parsley for garnish, chopped
For mashed potatoes:
- 3 pounds yukon golden potato
- 1 cup milk
- 3 Ts butter
- salt to taste
- black pepper to taste
Cooking Instructions:
- Heat an oven pot with medium heat and add 1 Ts avocado oil and bacon into the oven pot to sauté for 2–3 minutes.
2. Place several layers of paper towels on a sheet pan and place the cooked bacon onto the sheet pan(remove oil). Set aside.
3. Put the beef into the oven pot to sauté until golden brown(don’t put them all at once, sauté them 2–3 times). Set aside.
4. Put the onion and carrot onto the oven pot to sauté until light brown.
5. Add the cooked beef and cooked bacon into the oven pot.
6. Add the salt, black pepper, and flour into the pot to mix them well gently.
7. Preheat the oven to 450F. Cook in a preheated oven about 5 minutes without a lid. After 5 minutes, mix up and down once and cook in preheated oven again about 5 minutes.
8. Heat down the oven to 325F. Take out the oven pot and add the red wine, beef broth, tomato paste, garlic, thyme, and bay leaves into the oven pot. Boil them for 3–5 minutes to flambé(the process of blowing off alcohol).
9. Cook in a preheated oven about 2–3 hours. Cover the pot with cheminee(paper cover) on top(helps prevent impurities from entering the food).
10. Meanwhile, heat a pan with medium high heat and add 2 Ts olive oil and 2 Ts butter into the pan.
11. Add the mushrooms into the pan to stir them until light brown. Set aside.
12. Heat a pan with medium heat and 1 Ts olive oil and pearl onion into the pan to stir them until light brown. Set aside.
13. Heat a pot with high heat and add 4 cups water and potatoes into the pot to boil them for 30 minutes until cooked.
14. Peel the potatoes into a bowl.
15. Mash the potatoes with a masher roughly.
16. Add the butter, salt, black pepper, and milk into the bowl to mix them well gently. Set aside.
17. After 3 hours, Turn off the oven heat and take out the oven pot onto a counter.
18. Take off the bouquet herbs.
19. Add the cooked mushrooms and pearl onions into the pot.
20. Sprinkle on the Italian parsley.
21. Serve it with mashed potatoes.
You can also view this recipe on instagram.
