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Classic Beef Bourguignon with Creamy Mash

A timeless French stew featuring tender beef chuck braised in red wine with pearl onions, mushrooms, and bacon, served alongside buttery mashed potatoes.
Print Recipe
Prep Time 40 minutes
Cook Time 3 hours
Total Time 3 hours 40 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: Classic, French
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

The Stew
  • 3 lbs beef chuck roast cut into 2-inch cubes
  • 6 oz bacon chopped
  • 1 bottle dry red wine Pinot Noir or Burgundy
  • 2 cups beef broth
  • 1 onion chopped
  • 2 carrots sliced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 1 lb pearl onions peeled
  • 1 lb mushrooms quartered
Mashed Potatoes
  • 3 lbs Yukon Gold potatoes peeled
  • 0.5 cup butter
  • 0.75 cup heavy cream warm

Equipment

  • Dutch Oven or Heavy Pot
  • Skillet
  • Potato ricer or masher
  • Chef's knife
  • Slotted spoon

Method
 

  1. Preheat oven to 325°F (160°C).
  2. In a Dutch oven, crisp the bacon. Remove bacon, keep fat. Sear beef cubes in the fat until browned. Remove beef.
  3. Sauté chopped onions and carrots in the pot. Stir in flour and tomato paste.
  4. Add wine and broth, scraping up browned bits. Return beef and bacon to pot. Add herbs. Cover and bake for 2.5 - 3 hours until tender.
  5. While beef cooks, sauté pearl onions and mushrooms in a separate pan with butter until golden.
  6. Boil potatoes until soft. Mash or rice them, then mix with butter and warm cream until smooth.
  7. Stir the sautéed mushrooms and onions into the stew before serving. Serve hot over mashed potatoes.

Notes

For best flavor, make the stew a day ahead and reheat. Serve with crusty bread.