Boeuf Bourguignon with Creamy Mashed Potatoes – Hearty French Beef Dish
A classic of French cuisine: tender braised beef in red wine with fresh vegetables, served on creamy mashed potatoes. This dish warms the soul and impresses with its intense flavors – perfect for cozy dinners or special occasions. Thanks to STONELINE® pans and pots, it’s easy to achieve perfectly even cooking.
Ingredients
For the Boeuf Bourguignon🥩
800
g
beef shoulder, cut into cubes
200
g
bacon, diced
2
Tablespoon(s)
olive oil
2
carrots, sliced
2
shallots, finely diced
2
garlic cloves, minced
200
g
mushrooms, quartered
2
Tablespoon(s)
tomato paste
500
ml
dry red wine
250
ml
beef stock
2
bay leaves
1
Teaspoon(s)
dried thyme
Salt and pepper to taste
1
Tablespoon(s)
flour
For the Mashed Potatoes🥔
800
g
floury potatoes
50
g
butter
150
ml
milk
Salt and nutmeg to taste
Preparation
Sear Beef and Bacon
1. Heat 1 tbsp olive oil in a STONELINE® pan. Add the bacon and fry until crispy, then remove. Next, sear the beef in batches until browned on all sides. Remove and set aside.
Sauté Vegetables
1. In the remaining fat, sauté carrots, shallots, and garlic in the STONELINE® pan for 5–7 minutes. Add tomato paste and fry briefly.
Braise
1. Return the beef and bacon to the pan. Sprinkle with flour and stir briefly. Pour in red wine and beef stock. Add bay leaves and thyme. Bring to a boil, then reduce heat, cover, and simmer for 2–2.5 hours until the meat is tender. Stir occasionally.
Add Mushrooms
1. In a separate STONELINE® pan, sauté mushrooms in 1 tbsp olive oil until lightly browned. Stir in just before the end of the braising time.
Prepare Mashed Potatoes
1. Peel and cut the potatoes into even pieces. Boil in a STONELINE® pot with salted water for 20 minutes until soft. Drain and mash with butter and milk until creamy. Season with salt and nutmeg.
Serve
1. Divide the Boeuf Bourguignon onto plates and serve alongside the mashed potatoes. Garnish with fresh thyme if desired.
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