Beef Bourguignon with Garlic Mash

Name: Beef Bourguignon with Garlic Mash
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 1/4 cup all-purpose flour; 2 tbsp olive oil; 8 oz bacon, diced; 3 cups red wine; 2 cups beef broth; 2 tbsp tomato paste; 1 tbsp fresh thyme, chopped; 1 bay leaf; 1 lb pearl onions, peeled; 8 oz mushrooms, quartered; 4 cloves garlic, minced; Salt and pepper to taste; 2 lbs potatoes, peeled and quartered; 4 tbsp butter; 1/2 cup heavy cream; 4 cloves garlic, minced

🕒 Prep: 30 min

🔥 Cook: 3 hours

🍽 Serves: 6

★★★★★

Be the First to Review!

If you're looking for a comforting dish that makes you feel like you've traveled to the heart of France without leaving your kitchen, this Beef Bourguignon with Garlic Mash is your ticket. It's rich, deeply flavorful, and perfect for those cozy nights when you want something special.

Save Print Jump to Recipe

Ingredients for Beef Bourguignon with Garlic Mash

Beef chuck is the star, offering a tender and flavorful bite after slow cooking. A light coating of all-purpose flour helps create a crust and thickens the sauce. Bacon adds a smoky undertone and extra richness. The red wine and beef broth form the base of the sauce, infusing the dish with depth. Tomato paste, thyme, and a bay leaf bring balance and earthiness. Pearl onions and mushrooms add sweetness and umami. For the mash, potatoes, butter, heavy cream, and garlic create a smooth, indulgent side.

Tips & Tricks

Use a wine you'd drink for the best flavor; avoid cooking wine.
For an extra thick sauce, remove the lid during the last 15 minutes.
Peeling pearl onions is easier if you blanch them first.

Serving Suggestions

Serve this dish with a side of crusty bread to soak up the rich sauce. A simple green salad with a light vinaigrette can add a refreshing contrast. For a complete experience, pair it with a glass of the same red wine used in cooking.

Frequently Asked Questions

Can I make this recipe in a slow cooker?: Yes, simply follow the steps up to simmering, then transfer everything to a slow cooker on low for 6-8 hours.
What wine should I use?: A good-quality Pinot Noir or Burgundy is traditional, but any dry red wine will work.
Can I freeze leftovers?: Absolutely! Store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Beef Bourguignon with Garlic Mash Recipe Walkthrough

Start by preheating your oven to 325°F (163°C). Season your beef cubes generously with salt and pepper. Lightly coat them with flour; this will help sear a nice crust. Heat up the olive oil in a large Dutch oven over medium-high. Brown the beef in batches, making sure not to overcrowd the pot, then set it aside.

In the same pot, toss in the bacon and cook until it's nice and crispy. Remove it, but leave those delicious drippings behind. Pour in the red wine to deglaze, scraping up all those browned bits that are full of flavor. Return the beef and bacon to the pot and add the beef broth, tomato paste, thyme, and bay leaf. Bring it all to a simmer.

Cover the pot, and transfer it to the oven. Let it cook for 2 hours, giving it a gentle stir now and then. While it cooks, you can focus on the garlic mash. Boil your potatoes in salted water until they're fork-tender. Drain them, then return them to the pot with butter, heavy cream, and minced garlic. Mash until smooth and irresistible.

Once the beef has had its two-hour sauna, add in the pearl onions and mushrooms. Let it cook for another 30 minutes until everything is perfectly tender. Pull it from the oven, discard the bay leaf, and taste for seasoning.

Why You'll Love This Recipe

Features a rich, wine-infused sauce that elevates the beef to new heights.
Includes crispy bacon for a touch of smoky depth.
Complements with creamy garlic mash for a satisfying side.
Perfect for impressing guests with minimal effort.
Great for making ahead and enjoying leftovers.

Ingredients

2 lbs beef chuck, cut into 1-inch cubes

1/4 cup all-purpose flour

2 tbsp olive oil

8 oz bacon, diced

3 cups red wine

2 cups beef broth

2 tbsp tomato paste

1 tbsp fresh thyme, chopped

1 bay leaf

1 lb pearl onions, peeled

8 oz mushrooms, quartered

4 cloves garlic, minced

Salt and pepper to taste

2 lbs potatoes, peeled and quartered

4 tbsp butter

1/2 cup heavy cream

4 cloves garlic, minced

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C).

2. Season the beef cubes with salt and pepper, then lightly coat them with flour.

3. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, then remove and set aside.

4. In the same pot, cook the bacon until crisp. Remove and set aside, leaving the drippings.

5. Add the red wine to deglaze the pot, scraping up any browned bits.

6. Return the beef and bacon to the pot. Add beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer.

7. Cover the pot and transfer to the oven. Cook for 2 hours, stirring occasionally.

8. While the beef cooks, prepare the garlic mash. Boil potatoes in salted water until tender. Drain and return to the pot.

9. Add butter, heavy cream, and minced garlic to the potatoes. Mash until smooth and creamy.

10. After 2 hours, add pearl onions and mushrooms to the beef. Continue cooking for another 30 minutes.