Beef Bourguignon

Clinton Kelly
Servings: 6 - 8
2+ hr

A tasty dish like no other!

  • Ingredients
  • step-by-step directions
Beef Bourguignon:
  • 1/2 pound bacon (chopped)
  • 2 pounds chuck roast (trimmed, cut into 1 1/2-inch pieces)
  • 2 cups cremini mushrooms (stemmed, quartered)
  • 2 medium yellow onions (peeled, chopped)
  • 5 cloves garlic (peeled, smashed)
  • 4 sprigs thyme
  • 1 cup red wine
  • 6 cups organic beef stock
  • 15 pearl onions (frozen, thawed)
  • 1/4 cup fresh parsley (chopped)
  • Kosher salt and freshly ground black pepper (to taste)
Buttery Mashed Potatoes:
  • 6 large Russet potatoes (peeled, quartered)
  • 12 tablespoons unsalted butter (room temperature)
  • 1/2 cup heavy cream (hot)
  • Kosher salt and freshly ground black pepper (to taste)
  • For the Beef Bourguignon: In a cold Dutch oven, add bacon and place over medium-high heat. Cook, stirring occasionally, until bacon fat has rendered and bacon is golden brown, about 5-6 minutes. Remove bacon with a slotted spoon, transfer to a large bowl and set aside.
  • Season the chuck roast pieces with salt and pepper and add the Dutch oven. Sear on all sides until a deep golden brown, working in batches if necessary, about 8-10 minutes. Using a slotted spoon, remove to a plate and set aside.
  • Add the mushrooms to the Dutch oven and cook, stirring occasionally, until golden brown, about 5 minutes. Remove to the bowl with the bacon and set aside.
  • Add the onion, garlic, and thyme to the Dutch oven and cook, stirring occasionally until soft and translucent, about 3-4 minutes. Deglaze the pan with red wine, scraping up the brown bits on the bottom of the pan. Stir in the beef stock and pearl onions. Return the browned beef, bacon and mushrooms to the pot and bring to a boil, then reduce to a simmer. Cook until the meat is tender, about 1 to 1 1/2 hours. In the last 5 minutes of cooking, stir in the parsley. Season with salt and pepper to taste.
  • For the Buttery Mashed Potatoes: Bring a large pot of salted water to a boil and add the potatoes. Cook until tender, about 15-20 minutes. Drain and press the potatoes through a ricer into a large bowl. Stir the butter into the mashed potatoes, allowing to melt completely. Add the hot heavy cream and stir until thoroughly combined. Season with salt and pepper to taste.
  • To serve, place a generous serving of buttery mashed potatoes into the bottom of each bowl and top with beef bourguignon.
  • Tip: Season beef with salt and pepper, and add to a zip-top bag with olive oil and an herb such as rosemary or thyme the day before, to create a marinade. Refrigerate and when ready to cook remove from zip-top bag and sear beef.
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