Taste Show premium recipe
New American cuisine
Easy

Beef Bourguignon

Beef Bourguignon
5 stars rating if you like it!
Done
close

Our Beef Bourguignon recipe consists of melt-in-your-mouth tender chunks of beef, salted pork, and vegetables braised in a rich, flavorful red wine broth, then finished with a peppery herb and horseradish topping, and paired with a side of creamy mashed potatoes. This classic French meal is simple, filling and impressive enough to serve for family dinners or on special occasions.

Recipe
PRE TIME: 50 min
COOKING TIME: 1 hr 40 min
TOTAL TIME: 2 hr 30 min
4 SERVING
Ingredients:
  • FOR THE BEEF BOURGUIGNON
  • 2 lb. Beef Eye Round Roast
  • 1 cup Flour
  • 6.4 oz. Onion
  • 4 clove Garlic
  • 6 oz. Salted Pork
  • 2 tbsp. Tomato Paste
  • 1 cup Red Wine
  • 0.2 oz. Thyme
  • 1 stalk Cinnamon Stick
  • 3 piece Bay Leaf
  • 2 cup Chicken Broth
  • 10 oz. Carrots
  • 7.6 oz. Mushrooms
  • 6.6 oz. Pearl Onions
  • 0.6 oz. Parsley
  • 0.5 oz. Horseradish
  • FOR THE MASHED POTATOES
  • 1 lb. Potatoes, peeled and cut
  • 2 clove Garlic
  • 2 piece Bay Leaf
  • To taste Salt
  • To taste Black Pepper
  • 1 pinch Nutmeg
  • 1 tbsp. Butter
  • 1.3 cup Milk
Directions:
Step 1
Step 1
1
Cut the beef into 1-inch thick pieces, then season with salt, and coat with flour.
Step 2
Step 2
2
Heat oil in a large dutch oven, and sear the beef over medium heat. Meanwhile, chop the onion and mince 2 cloves of garlic. Remove the beef to a plate when the surface has turned a golden brown.
Step 3
Step 3
3
Preheat the oven to 356 °F / 180 °C. Toss the chopped onion and garlic into the dutch oven, then add the salted pork, tomato paste, ½ of the red wine, and stir occasionally. When the wine has cooked dry, add the remaining red wine, then add in thyme, cinnamon stick, 3 pieces of bay leaf, and chicken stock. Return the beef back into the pot along with its juices, bring the broth to a simmer, then cover and place it in the oven for about 1 and 1/2 hour.
Step 4
Step 4
4
Place potatoes in a medium-size cooking pot and pour in water, add 2 cloves of garlic and 2 pieces of bay leaf. Cook for 20 minutes until the potatoes are tender. Drain the potatoes, and continue to let the pan cook over the stove for 10 more seconds to cook off excess moisture from the potatoes.
Step 5
Step 5
5
Use a masher to finely mash the potatoes, season with salt, black pepper, nutmeg, then stir in butter and milk, mix until combined.
Step 6
Step 6
6
Cut carrots into long diagonal pieces, slice mushrooms in half, and peel the skin of the pearl onions.
Step 7
Step 7
7
Heat oil in a pan over medium heat, toss in carrots, pearl onions and mushrooms. Saute the vegetables for 2-3 minutes, until the onions are lightly browned.
Step 8
Step 8
8
Meanwhile, remove the beef from the oven, add the sauteed vegetables into the dutch oven, and return it into the oven to cook for another 10 minutes.
Step 9
Step 9
9
Chop parsley and 2 cloves of garlic, and finely grate the horseradish. Combine all ingredients in a bowl. Take the beef roast out of the oven, remove the salted pork and cut into slices. To serve, place the stewed vegetables on a plate, and top with beef and salted pork slices, spoon mashed potatoes on the side and sprinkle with the horseradish mixture. Serve immediately.
More Like This
Baby Back Ribs with Sauce and Kale
Baby Back Ribs with Sauce and Kale
2 min
Steak With Apple Sauce and Roasted Asparagus
Steak With Apple Sauce and Roasted Asparagus
6 min
Spiced Chickpea Stew With Coconut
Spiced Chickpea Stew With Coconut
4 min
Chicken and Scallop With Tomato Sauce
PREMIUM
Chicken and Scallop With Tomato Sauce
5 min
NY Strip with Mushroom Sauce
NY Strip with Mushroom Sauce
3 min
Chicken Cauliflower Rice Casserole
PREMIUM
Chicken Cauliflower Rice Casserole
2 min
Lobster With Tomato Sauce
Lobster With Tomato Sauce
5 min
German Beef Rouladen
PREMIUM
German Beef Rouladen
6 min
Reduce Stress See all