Beef Bourguignon with Mashed Potatoes

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 lbs beef chuck, cut into 1-inch cubes
• •4 slices bacon, diced
• •1 tbsp olive oil
• •1 medium onion, diced
• •2 carrots, diced
• •2 cloves garlic, minced
• •2 cups red wine (preferably Burgundy or Pinot Noir)
• •2 cups beef stock
• •1 tbsp tomato paste
• •1 bay leaf
• •2 tsp fresh thyme
• •Salt and pepper to taste
• •8 oz pearl onions, peeled
• •8 oz mushrooms, quartered
• •2 lbs russet potatoes, peeled and cut into chunks
• •½ cup milk
• •4 tbsp unsalted butter
• •Salt to taste for mashed potatoes
• •Pepper to taste for mashed potatoes

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot.

3. 3

   Increase the heat to medium-high, add the beef cubes in batches, and brown them on all sides. Remove the beef and set aside.

4. 4

   In the same pot, add olive oil, diced onion and carrots. Sauté for about 5 minutes until softened, then add minced garlic and sauté for another minute.

5. 5

   Return the beef and bacon to the pot. Stir in the red wine, beef stock, tomato paste, bay leaf, thyme, salt, and pepper. Bring to a simmer.

6. 6

   Cover the pot and transfer it to the preheated oven. Bake for about 2 hours, until the beef is tender.

7. 7

   In the last 30 minutes of cooking, add the pearl onions and mushrooms to the stew.

8. 8

   While the beef bourguignon is finishing, prepare the mashed potatoes. Boil the potato chunks in salted water until tender, about 15-20 minutes. Drain and return to the pot.

9. 9

   Mash the potatoes with milk, butter, salt, and pepper until creamy and smooth. Serve the beef bourguignon over the mashed potatoes.