Servings: persons
Boeuf Bourguignon with rustic mashed potatoes
Boeuf Bourguignon with rustic mashed potatoes is a classic French comfort dish that enchants your taste buds with its rich flavor and juicy beef. This recipe guides you through the process, whether you prefer to prepare it in a pot or a Römertopf/clay pot.
Equipment
- 1 Pot heavy-bottomed - can be substituted with the following
- 1 Clay Pot or
- 1 Römertopf
Ingredients
- 50 gram Butter
- 30 gram Olive Oil
- 200 gram Bacon cut into cubes
- 200 gram Onion small, quartered
- 200 gram Carrots peeled and sliced
- 1500 gram Shoulder Knuckle or beef chuck/round - into 5 cm cubes
- 250 gram Mushroom quartered
- 3 cloves Garlic crushed
- 30 gram Tomato Puree
- 750 gram Red Wine burgundy red wine or other pinot noir
- 1 pcs. Bouquet garnish from 4 sprigs of thyme, 4 parsley stems, and 3 bay leaves
- 10 gram Salt
- 10 gram Pepper
- 20 gram Wheat Flour to thicken the sauce, can be omitted
- 15 gram Broad leaf parsley
Caramelized pearl onions
- 200 gram Pearl Onions
- 30 gram Butter
- 30 gram Sugar
Coarse mashed potatoes
- 1 kg Potato e.g. Bintje
- 100 gram Butter
- 100 gram Whole Milk hot
- 1 clove Garlic pressed
- 10 gram Broad leaf parsley chopped
- Salt and Pepper
Instructions
Boeuf Bourguignon cooked in a pot
- Heat butter and olive oil in a large pot or a Dutch oven over medium heat. Add the bacon and cook until it becomes crispy. Remove the bacon with a slotted spoon and let it drain on paper towels.
- In the same pot where the bacon was cooked, add onions and carrots. Cook them for a few minutes until the onions become soft and translucent.
- Add the chopped mushrooms and garlic and cook for another 5 minutes until the mushrooms are browned.
- Move the vegetables to the side of the pot and add the beef. Brown the beef on all sides.
- Sprinkle flour over the beef and vegetables and stir well to combine. This will help thicken the sauce later.
- Add tomato paste, bay leaves, and fresh thyme (or dried thyme) to the pot and stir well.
- Slowly pour the red wine over the beef and vegetables. Make sure everything is covered. Also, add the cooked bacon.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours or until the meat is tender and the sauce has thickened.
- Season to taste with salt and pepper as needed.
- Serve the Boeuf Bourguignon hot, sprinkled with fresh parsley leaves for garnish. It is traditionally served with mashed potatoes.
Boeuf Bourguignon cooked in Römertopf/clay pot
- Fill the top and bottom of your Römertopf with water and let it sit for 30 minutes.
- Heat olive oil and butter in a large pan over medium heat.
- Brown the bacon cubes until they are crispy. Remove them with a slotted spoon and place them on a plate with paper towels.
- Add the onions and carrots to the pan and cook for 2-3 minutes. Remove them from the pan and place them in a bowl or deep plate.
- Drain the Römertopf of water.
- Brown the beef cubes on all sides - cook in batches so the pan doesn't cool down! Then place the cubes in the Römertopf.
- Cook the mushrooms for 3-4 minutes until they are lightly browned.
- Add garlic and tomato paste and cook for another 1-2 minutes.
- Pour the onions, carrots, and mushrooms over the meat in the Römertopf.
- Add salt, pepper, and bouquet garni.
- Pour red wine over the ingredients in the Römertopf. Ensure that it covers the ingredients. If necessary, you can add more red wine or a bit of stock.
- Put the lid on the Römertopf and place it in a cold oven.
- Set the oven to 160°C and let the dish simmer for about 3 hours or until the beef is tender!
- Meanwhile, prepare the pearl onions.
- Heat a pan over medium heat and add butter.
- When it has foamed, add the pearl onions and toss them in the butter.
- Add sugar and a pinch of salt and toss.
- The onions are ready when the sugar is caramelized and coats the onions. If it’s too thick and sticky, add a bit of water or wine.
- Remove the lid from your Römertopf, discard your bouquet garni, and season to taste with salt and pepper.
- Top with the pearl onions and chopped parsley and serve with mashed potatoes.
Rustic mashed potatoes
- Peel the potatoes and cut them into quarters.
- Place the potatoes in a large pot and cover with cold water.
- Put the pot on the stove over medium-high heat, and when the water boils, let the potatoes cook for 10-25 minutes or until they are tender and can be easily pierced with a fork.
- Drain the potatoes thoroughly in a sieve.
- In the same pot where you cooked the potatoes, melt the butter over low heat. If desired, add chopped garlic and sauté for a minute until soft and fragrant.
- Add the cooked potatoes to the butter and garlic in the pot and use a potato masher to crush the potatoes and mix them with the butter.
- Gradually add the milk while continuing to mix until you achieve the desired consistency. The mashed potatoes should have a coarser texture. This pairs well with rustic stews.
- Add chopped parsley to the mash and season to taste with salt and pepper.