Beef Bourguignon
An authentic French stew, also called Beef Burgundy with beef and vegetables braised in red wine and broth.
Ingredients
- 2 lb stewing beef chunks or brisket or chunks from "chain" from tenderloin
- 2 Tbsp bacon fat or heat safe oil
- 3 cloves garlic, minced
- 1 ½ cups Pinot Noir, Merlot or other dry red French wine
- 2 ½ cups beef broth lower sodium if possible
- 1-2 cups pearl onions, peeled about 20
- 3-4 large carrots, chopped
- 4 cups mushrooms, quartered or halved about 12 large
- 1 bay leaf, fresh or dried
- fresh rosemary sprigs
- fresh thyme sprigs
- fresh parsley sprigs
- 2 Tbsp flour
- 2 Tbsp butter, room temperature
- salt and pepper to taste
Garlic Mashed Potatoes
- 2 lb boiling potatoes about 4-5 medium
- ½ head garlic, roasted
- 1 tsp olive oil if roasting garlic
- 2 Tbsp butter
- ⅓ cup milk
- salt to taste
Instructions
- Pat beef chunks dry and season with salt and pepper.
- Heat heavy dutch oven over medium heat on the stovetop. Add half of the bacon fat or oil. Sear chunks of beef in small batches to caramelize, turning once. Add the remainder of the bacon fat or oil as needed between batches. Remove meat to plate between batches.
- Return all cooked beef to the pot along with the garlic and sauté quickly, being careful not to scorch the garlic. Add red wine. Cover and simmer on low heat while you prep the vegetables.
- Boil pearl onions for one minute, cool and peel. Clean and quarter or half mushrooms. Peel and chop carrots into bite sized pieces. Add to pot of beef along with the beef broth. Season well with salt and pepper.
- Prepare a Bouquet Garni by arranging a few sprigs of rosemary, thyme and parsley and tie with butcher twine or cotton thread. If using a fresh bay leaf, wrap around the bouquet under the string. Otherwise toss dry bay leaf in pot along with herbs. Press into the liquid so the flavours really get into the stew.
- Place in the oven at 350 degrees and bake for 1 hour. Combine butter and flour into a paste and add to the stew. Stir until melted. Taste stew and add more salt and pepper if necessary. Return to oven and bake an additional 2 hours or until the stew is rich and thick and dark.
- Meanwhile, prepare garlic mashed potatoes. Peel and boil potatoes in salted water until fork tender. Trim top off garlic head to expose most of the cloves. Drizzle with olive oil, wrap in foil and roast in oven for 30-40 minutes until cloves are very soft and golden.
- Drain potatoes, add milk, butter and salt. Squeeze half of garlic into potato mixture. Reserve other half for another use. Whip or mash to desired consistency.
- Serve Beef Bourguignon over garlic mashed potatoes.
- Garnish with more fresh herbs and cracked black pepper if desired.
Notes
The 505 calories in this dish does not include the mashed potatoes.
Nutrition
Calories: 505kcalCarbohydrates: 14gProtein: 32gFat: 19gSaturated Fat: 5.8gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 80.7mgSodium: 1341mgPotassium: 878mgFiber: 2.8gSugar: 3.7g
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