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Beef bourguignon on a light blue plate with green beans and mashed potatoes and white pearl onions.

Beef Bourguignon

onions, bacon, mashed potatoes

STARS

A classic French beef dish made famous in the US by Julia Child. Slow braise beef in red wine with bacon, carrots, and onions, then serve with mashed potatoes and roasted mushrooms to finish this wonderfully rich meal.
difficultyDifficulty Level
AdvancedAdvancedAdvanced
difficulty
Total Time:  25 hours
Active Time:  1 hour
Ingredients

Beef

  • 2 pounds beef chuck, diced into 1-inch pieces
  • 2 cups red wine
  • 8 ounces bacon, chopped
  • 2 carrots, diced
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 beef bouillon cube

Root Vegetables

  • 4 carrots, diced
  • 1 rutabaga, diced
  • 1 celeriac, diced
  • 2 parsnips, diced
  • Fresh sage, minced
  • 2 tablespoons olive oil
  • Salt and pepper
  • Fresh parsley, minced

Buttermilk-Scallion Mashed Potatoes

  • 1 pound red bliss potatoes, roughly chopped
  • 1 pound russet potatoes, scrubbed and roughly chopped
  • 2 tablespoons butter
  • ¼ cup whole milk
  • 1/2 cup buttermilk
  • Salt and pepper to taste
  • 2 scallions, minced

Mushrooms

  • 1 pound cremini mushrooms, quartered
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • Salt and pepper
Directions
1
Cover the beef with red wine and marinate for 24 hours. 
2
Preheat the oven to 400°F. Transfer the beef to a baking sheet, reserving the marinade. Season with salt and pepper and roast for 25 minutes, until browned, stirring halfway through. 
3
Reduce the oven to 300°F. 
4
For the sauce, heat a large skillet over medium heat. Add the bacon and cook until the fat is rendered and the meat is crisp. Add the carrots, onion and celery, cooking until softened, about 5 minutes. Add the flour and stir until all fat is absorbed. Cook over low heat for 10 minutes, stirring regularly.
5
Add the tomato paste and reserved marinade. Bring to a boil. Add the beef bouillon and 2 cups of water and return to a boil. Cook until reduced and flavorful. 
6
When the beef is finished browning, place it in a braising dish with a lid. Add the sauce. Cover the pan with a piece of parchment paper, then a piece of aluminum foil, then the pot lid to ensure no steam escapes. Braise at 300°F for 1-2 hours, until the beef is very tender. 
7
Chill slightly to skim any fat off the surface of the sauce. Cover to keep warm. 
8
Increase the oven to 450°F.
9
On a baking sheet, toss the carrots, rutabaga, celeriac, parsnips, sage, oil, salt and pepper. Roast for 20-25 minutes, until caramelized. Cool slightly, then sprinkle with parsley. 
10
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the scallions. 
11
On a baking sheet, toss the mushrooms with the garlic, oil, salt and pepper. Roast for 15 minutes, until tender. 
12
To serve, divide the mashed potatoes and beef stew between plates. Add roasted mushrooms and vegetables o on the side.

Beef Bourguignon

onions, bacon, mashed potatoes

STARS

A classic French beef dish made famous in the US by Julia Child. Slow braise beef in red wine with bacon, carrots, and onions, then serve with mashed potatoes and roasted mushrooms to finish this wonderfully rich meal.
difficultyDifficulty Level
AdvancedAdvancedAdvanced
difficulty
Total Time:  25 hours
Active Time:  1 hour
Servings:  4

Ingredients

Beef

  • 2 pounds beef chuck, diced into 1-inch pieces
  • 2 cups red wine
  • 8 ounces bacon, chopped
  • 2 carrots, diced
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 beef bouillon cube

Root Vegetables

  • 4 carrots, diced
  • 1 rutabaga, diced
  • 1 celeriac, diced
  • 2 parsnips, diced
  • Fresh sage, minced
  • 2 tablespoons olive oil
  • Salt and pepper
  • Fresh parsley, minced

Buttermilk-Scallion Mashed Potatoes

  • 1 pound red bliss potatoes, roughly chopped
  • 1 pound russet potatoes, scrubbed and roughly chopped
  • 2 tablespoons butter
  • ¼ cup whole milk
  • 1/2 cup buttermilk
  • Salt and pepper to taste
  • 2 scallions, minced

Mushrooms

  • 1 pound cremini mushrooms, quartered
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • Salt and pepper

Directions

1
Cover the beef with red wine and marinate for 24 hours. 
2
Preheat the oven to 400°F. Transfer the beef to a baking sheet, reserving the marinade. Season with salt and pepper and roast for 25 minutes, until browned, stirring halfway through. 
3
Reduce the oven to 300°F. 
4
For the sauce, heat a large skillet over medium heat. Add the bacon and cook until the fat is rendered and the meat is crisp. Add the carrots, onion and celery, cooking until softened, about 5 minutes. Add the flour and stir until all fat is absorbed. Cook over low heat for 10 minutes, stirring regularly.
5
Add the tomato paste and reserved marinade. Bring to a boil. Add the beef bouillon and 2 cups of water and return to a boil. Cook until reduced and flavorful. 
6
When the beef is finished browning, place it in a braising dish with a lid. Add the sauce. Cover the pan with a piece of parchment paper, then a piece of aluminum foil, then the pot lid to ensure no steam escapes. Braise at 300°F for 1-2 hours, until the beef is very tender. 
7
Chill slightly to skim any fat off the surface of the sauce. Cover to keep warm. 
8
Increase the oven to 450°F.
9
On a baking sheet, toss the carrots, rutabaga, celeriac, parsnips, sage, oil, salt and pepper. Roast for 20-25 minutes, until caramelized. Cool slightly, then sprinkle with parsley. 
10
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the scallions. 
11
On a baking sheet, toss the mushrooms with the garlic, oil, salt and pepper. Roast for 15 minutes, until tender. 
12
To serve, divide the mashed potatoes and beef stew between plates. Add roasted mushrooms and vegetables o on the side.