Tender beef, slow-cooked in a rich red wine sauce with carrots, onions, and mushrooms, served with creamy garlic mashed potatoes. A comforting and hearty French classic that is perfect for a cozy dinner.
INGREDIENTS:
- 4 Servings 18 ingredients.
- 2 pound beef chuck
- 1 bottle dry red wine
- 4 clove garlic minced
- 4 medium carrot peeled and sliced
- 1 large onion chopped
- 8 ounce mushroom sliced
- 3 cup beef broth
- 2 tablespoon tomato paste
- 2 tablespoon all-purpose flour
- 4 sprig fresh thyme
- 2 leaf bay
- pinch salt
- pinch pepper
- 2 pound potato peeled and quartered
- 0.5 cup heavy cream
- 4 tablespoon unsalted butter
- 0.25 cup grated parmesan cheese
- 0.25 cup fresh parsley chopped
DIRECTIONS:
5 steps.
Ready in about 180 minutes.
1. In a large Dutch oven, brown the beef in batches over medium-high heat. Transfer the browned beef to a plate and set aside.
2. In the same Dutch oven, sauté the garlic, carrots, and onion until softened. Add the mushrooms and cook until they release their liquid.
3. Return the beef to the Dutch oven. Stir in the red wine, beef broth, tomato paste, flour, thyme, bay leaves, salt, and pepper. Bring to a simmer, then cover and cook over low heat for 2 hours, stirring occasionally.
4. While the beef is cooking, prepare the garlic mashed potatoes. Boil the potatoes until tender, then drain and return them to the pot. Add the heavy cream, butter, and garlic. Mash until smooth, then stir in the Parmesan cheese and parsley.
5. Once the beef is tender, remove the thyme sprigs and bay leaves. Serve the Beef Bourguignon with the garlic mashed potatoes.