What will you need?

• chuck roast
• salt
• black pepper
• red wine
• beef stock
• white onion
• carrots
• celery
• garlic
• bacon
• avocado oil
• tomato paste
• thyme
• rosemary
• bay leaves
• portabella mushrooms
• pearl onions
• sugar
• unsalted butter
• AP flour
• parsley, for serving

For the mashed potatoes

• russet poatoes
• unsalted butter
• salt
• black pepper
• whole milk
• thyme
• rosemary
• garlic
• parmesan
• chives

How to make it

Start by slicing the chuck roast into 1.5 inch cubes, and then salt all sides. Add the avocado oil to a large pot over medium-high and sear, in batches, until a crust forms on all sides of the beef. Remove and set aside.

Reduce the heat to medium and add in the bacon. Cook until the bacon starts to become crispy. Add in the onion, carrots, and celery. Sauté until the onion are soft and translucent. Mix in the garlic and add in the pepper. Create a well in the center of the pot and add in the tomato paste. Cook off then mix it in with the rest of the ingredients in the pan. Add back in the beef and bacon. Pour in the wine and beef stock. Add in the thyme, rosemary, and bay leaves. Cover and cook for 2 hours stirring occasionally to prevent burning. Mix together water and flour to create a slurry and pour it in to pot. Mix to combine. This will help thicken the gravy.

Add butter and sugar to a pan over medium heat. Once the butter is melted, add in the pearl onions and sauté until they start to caramelize. Next add in the mushrooms, salt, and pepper, and sauté until caramelized. Pour everything form the pan into the pot. Cover and let simmer 1 hour. Taste for salt.

For the mashed potatoes

Add the potatoes to a pot and fill with water. Add salt and bring to a light boil. Boil until the potatoes are fork tender. Strain and add back to the dry pot to steam. To a small pot, add in the butter, milk, garlic, thyme, and rosemary. Swirl the pot until the butter is fully melted and incorporated.

For smoother potatoes, pass them through a ricer or a fine mesh strainer. Strain the melted butter over the potatoes and mix to combine. Grate in some parmesan. Add salt, pepper, and chives, and mix together. Taste for salt. If you want the potatoes creamier, add more milk.

To Serve

Spoon mashed potatoes onto a plate and top with the beef bourguignon. Garnish with fresh parsley. Hope you enjoy!

Beef Bourguignon

4 from 93 votes

Recipe by Zachary Rodriguez Course: MainCuisine: FrenchDifficulty: Intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 lbs 2 chuck roast

• 2.5 tsp 2.5 salt, divided

• 1/2 lb 1/2 thick cut bacon, chopped

• 1 1 white onion, diced

• 2 2 carrots, cut into thick slices

• 3 3 stalks of celery, diced

• 3 3 garlic cloves, chopped

• 2 tbsp 2 avocado oil

• 2.5 tsp 2.5 black pepper. divided

• 3 tbsp 3 tomato paste

• 2 cups 2 red wine, pot noir or burgundy

• 3 cups 3 beef stock

• 2 2 sprigs thyme

• 2 2 sprigs rosemary

• 2 2 bay leaves

• 4 tbsp 4 water

• 2 tbsp 2 AP flour

• 8 oz 8 portabella mushrooms, cut into quarters

• 20 20 pearl onions, peeled

• 2 tbsp 2 unsalted butter

• 1 tsp 1 sugar

• For the mashed potatoes

• 3 3 russet potatoes, peeled and cut into 1 inch cubes

• 3 tbsp 3 unsalted butter

• 1/2 cup 1/2 whole milk

• 3 3 garlic cloves

• 1 1 sprig, thyme

• 1 1 sprig rosemary

• 1/2 tsp 1/2 salt

• 1/2 tsp 1/2 black pepper

• 2 tbsp 2 grated parmesan

• 2 tbsp 2 fresh chives, chopped

Directions

• Start by slicing the chuck roast into 1.5 inch cubes, and then season all sides with 2 tsp of salt. Use more if needed. Add the avocado oil to a large pot over medium-high and sear, in batches, until a crust forms on all sides of the beef. About 2 minutes per side. Remove and set aside.
• Reduce the heat to medium and add in the bacon. Cook until the bacon starts to become crispy, about 5 minutes. Add in the onion, carrots, and celery. Sauté until the onion are soft and translucent, about 5 minutes. Mix in the garlic and add in the black pepper. Create a well in the center of the pot and add in the tomato paste. Cook off for 20 seconds, then mix it in with the rest of the ingredients in the pan. Add back in the beef and bacon. Pour in the wine and beef stock. Add in the thyme, rosemary, and bay leaves. Give it a good mix. Cover and cook for 2 hours stirring occasionally to prevent burning. Mix together the water and flour to create a slurry and pour it in to pot. Mix to combine. This will help thicken the gravy.
• Add the butter and sugar to a pan over medium heat. Once the butter is melted, add in the pearl onions and sauté until they start to caramelize, about 5 minutes. Next add in the mushrooms, 1/2 tsp of salt, and 1/2 tsp of pepper, and sauté until caramelized, about 5 minutes. Pour everything form the pan into the pot. Cover and let simmer 1 hour. Taste for salt.
• For the mashed potatoes
• Add the potatoes to a pot and fill with salted water. Bring to a light boil. Boil until the potatoes are fork tender, about 20 minutes. Strain and add back to the dry pot to steam. To a small pot, add in the butter, milk, garlic, thyme, and rosemary. Swirl the pot until the butter is fully melted and incorporated.
• For smoother potatoes, pass them through a ricer or a fine mesh strainer. Strain the melted butter over the potatoes and mix to combine. Grate in some parmesan. Add salt, pepper, and chives, and mix together. Taste for salt. If you want the potatoes creamier, add more milk.
• To Serve
• Spoon mashed potatoes onto a plate and top with the beef bourguignon. Garnish with fresh parsley. Hope you enjoy!