Beef Bourguignon with Garlic Mashed Potatoes and Steamed Asparagus
Tips for Experienced Cooks
Consider using a high-quality, well-marbled beef chuck roast to enhance the flavor of the dish. You can also deglaze the pan with cognac before adding the red wine for an extra depth of flavor. For an added touch, garnish the dish with freshly chopped parsley or a sprinkle of finely grated lemon zest before serving.
Step 1: Brown the Beef
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
- 1 tablespoon olive oil
- 3 pounds beef chuck roast (cut into 1-inch cubes)
Step 2: Sauté the Vegetables
Add the sliced onions and minced garlic to the pot with the browned beef. Cook, stirring occasionally, until the onions are softened, about 5 minutes.
- 1 pound yellow onions (sliced)
- 6 cloves garlic (minced)
Step 3: Deglaze and Simmer
Add the red wine, beef broth, tomato paste, bay leaves, thyme, oregano, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is very tender.
- 1/2 cup red wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Step 4: Prepare the Garlic Mashed Potatoes
While the beef is simmering, bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the heavy cream and 1/2 cup of the unsalted butter. Mash the potatoes until smooth and creamy. Stir in the minced garlic and season with salt and pepper to taste.
- 4 large russet potatoes (peeled and cut into 1-inch cubes)
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 6 cloves garlic (minced)
- Salt and pepper to taste
Step 5: Steam the Asparagus
In a steamer basket, steam the trimmed asparagus for 5-7 minutes, or until tender-crisp.
- 1 pound fresh asparagus (trimmed)
Step 6: Finish the Beef Bourguignon
Once the beef is very tender, remove the bay leaves and thyme sprigs. In a small bowl, whisk together the remaining 1/2 cup of unsalted butter and the 2 tablespoons of all-purpose flour. Slowly stir this roux into the beef mixture and simmer for 5-10 minutes, or until the sauce has thickened.
- 1/2 cup unsalted butter
- 2 tablespoons all-purpose flour
Step 7: Serve
Serve the Beef Bourguignon over the Garlic Mashed Potatoes, accompanied by the Steamed Asparagus.
Meat, Eggs, & Dairy
- 3 pounds beef chuck roast
- 1 cup beef broth
- 1/2 cup red wine
- 1 cup heavy cream
- 1 cup unsalted butter
Fresh Produce & Herbs
- 1 pound yellow onions
- 1/2 pound cremini mushrooms
- 4 whole russet potato
- 1 pound fresh asparagus
Seasonings & Spices
- 6 cloves garlic
- 2 whole bay leaf
- 4 sprigs fresh thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Pantry Items
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
