Beef Bourguignon

By Tracy

2 Person

180 Minutes

0 Calories

As someone whose love language is doing things for someone, like, ahem: cooking. Beef bourguignon is a labor of love, yes, because those tiny onions don’t peel themselves. However, when you’re peeling all 6 ounces (about a dozen baby onions) and you’re thinking you’ll never do this again, just stay with me.

Ingredients

Mashed Potatoes

salt
fresh parsley, chopped
freshly ground black pepper
4 tbsp. unsalted butter
1 cup buttermilk
3 russet potatoes

Mushrooms

1 tbsp. unsalted butter
1/2 tbsp. olive oil
12 button mushrooms, quartered

Onions

1 sprig thyme
1 tbsp. tomato paste
1 bay leaf
1/4 cup beef broth
1 tbsp. olive oil
1 tbsp. unsalted butter
6 oz. baby onions

salt
freshly cracked black pepper
1 clove garlic
1 bay leaf
3 sprigs fresh thyme
3/4 cup beef broth
1 cup red wine
1 tbsp. all-purpose flour
1/2 red onion, sliced
1 carrot, sliced
3 oz. bacon, chopped
1/2 pound beef stew meat

Method

01

Preheat the oven to 325 degrees F.
02

In a 2-quart cast iron braising pot, add the chopped bacon. Turn the heat to medium, and cook the bacon while occasionally stirring until it's no longer pink and is starting to crisp up. Remove it from the pan with a slotted spoon, leaving the bacon grease in the pan. Set it aside.
03

Generously sprinkle salt and pepper over the beef chunks, and then add them to the pan you just removed the bacon from. Sear the beef on all sided until golden brown (but don't worry about cooking it through).
04

Add the sliced carrot and red onion to the pan. Cook for 3-5 minutes, stirring occasionally. Sprinkle the flour over the vegetables and meat, cook for 1 minute while stirring.
05

Add the wine, beef broth, thyme sprigs, bay leaf, tomato paste, and garlic clove to the pan. Add back the bacon pieces and a final big pinch of salt and pepper.
06

Place the lid on the pot, and move it to the oven. Cook for 2 hours, stirring after one hour. About an hour before the timer goes off, peel the onions and slice off the root ends.
07

Place the whole onions in a skillet with the butter and olive oil. Turn the heat to medium-high, and sear the onions until they start to caramelize in a few places, about 5-6 minutes.
08

Add the beef broth, bay leaf, thyme sprig, and a big pinch of salt and pepper to the skillet. Lower the heat to medium-low, and cook until the beef broth reduces to a syrupy liquid, and the onions are meltingly soft. Pour the onion mixture into a bowl.
09

Without wiping out the pan, add the mushrooms, olive oil and butter. Turn the heat to medium, and cook until the mushrooms are starting to caramelize around the edges, about 7-8 minutes. Remove the mushrooms from the pan, and add them to the onions.
10

When the beef is done cooking in the oven, remove the lid to stir in the onions and mushrooms.
11

Meanwhile, make the mashed potatoes: peel and chop the potatoes. Place them in a saucepan, cover with cold water, and bring to a gentle boil. Cook until tender, about 10-15 minutes. The potatoes are done when they slide off of a knife when poked.
12

Drain the potatoes, and place them back in the saucepan. Add the buttermilk and butter. Place the lid on the pan and let it rest for 5 minutes. Remove the lid, and then mash the potatoes with a potato masher. Add salt and pepper to taste.
13

Divide the mashed potatoes between two bowls. Top with a generous serving of the stew. Sprinkle with parley before serving.

Related Tags

Beef Bourguignon

4.4

( By Tracy )

01 Information

Grade medium
Serving 2 servings
Prep Time 60 Mins
Cook Time 120 Mins
Total Time 180 Mins

02 Ingredients

Mashed Potatoes

salt

fresh parsley, chopped

freshly ground black pepper

4 tbsp. unsalted butter

1 cup buttermilk

3 russet potatoes

Mushrooms

1 tbsp. unsalted butter

1/2 tbsp. olive oil

12 button mushrooms, quartered

Onions

1 sprig thyme

1 tbsp. tomato paste

1 bay leaf

1/4 cup beef broth

1 tbsp. olive oil

1 tbsp. unsalted butter

6 oz. baby onions

salt

freshly cracked black pepper

1 clove garlic

1 bay leaf

3 sprigs fresh thyme

3/4 cup beef broth

1 cup red wine

1 tbsp. all-purpose flour

1/2 red onion, sliced

1 carrot, sliced

3 oz. bacon, chopped

1/2 pound beef stew meat

03 Method

Step 1

Preheat the oven to 325 degrees F.

Step 2

In a 2-quart cast iron braising pot, add the chopped bacon. Turn the heat to medium, and cook the bacon while occasionally stirring until it's no longer pink and is starting to crisp up. Remove it from the pan with a slotted spoon, leaving the bacon grease in the pan. Set it aside.

Step 3

Generously sprinkle salt and pepper over the beef chunks, and then add them to the pan you just removed the bacon from. Sear the beef on all sided until golden brown (but don't worry about cooking it through).

Step 4

Add the sliced carrot and red onion to the pan. Cook for 3-5 minutes, stirring occasionally. Sprinkle the flour over the vegetables and meat, cook for 1 minute while stirring.

Step 5

Add the wine, beef broth, thyme sprigs, bay leaf, tomato paste, and garlic clove to the pan. Add back the bacon pieces and a final big pinch of salt and pepper.

Step 6

Place the lid on the pot, and move it to the oven. Cook for 2 hours, stirring after one hour. About an hour before the timer goes off, peel the onions and slice off the root ends.

Step 7

Place the whole onions in a skillet with the butter and olive oil. Turn the heat to medium-high, and sear the onions until they start to caramelize in a few places, about 5-6 minutes.

Step 8

Add the beef broth, bay leaf, thyme sprig, and a big pinch of salt and pepper to the skillet. Lower the heat to medium-low, and cook until the beef broth reduces to a syrupy liquid, and the onions are meltingly soft. Pour the onion mixture into a bowl.

Step 9

Without wiping out the pan, add the mushrooms, olive oil and butter. Turn the heat to medium, and cook until the mushrooms are starting to caramelize around the edges, about 7-8 minutes. Remove the mushrooms from the pan, and add them to the onions.

Step 10

When the beef is done cooking in the oven, remove the lid to stir in the onions and mushrooms.

Step 11

Meanwhile, make the mashed potatoes: peel and chop the potatoes. Place them in a saucepan, cover with cold water, and bring to a gentle boil. Cook until tender, about 10-15 minutes. The potatoes are done when they slide off of a knife when poked.

Step 12

Drain the potatoes, and place them back in the saucepan. Add the buttermilk and butter. Place the lid on the pan and let it rest for 5 minutes. Remove the lid, and then mash the potatoes with a potato masher. Add salt and pepper to taste.

Step 13

Divide the mashed potatoes between two bowls. Top with a generous serving of the stew. Sprinkle with parley before serving.

04 Author