By Josiah John
Begin by preparing the vegetables. Dice the carrot and onion, mince the garlic, and quarter the brown mushrooms.
Season the beef chuck with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the beef pieces and sear until brown on all sides. Remove the beef and set aside.
In the same skillet, add butter and reduce the heat to medium. Add the diced onion, minced garlic, diced carrot, and quartered mushrooms. Sauté until the onions are translucent and the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping the bottom of the pan to deglaze any bits stuck to the pan. Let it simmer for 5 minutes until slightly reduced.
Return the seared beef to the skillet. Add the beef stock, fresh thyme sprigs, and a pinch of salt and pepper. Cover and let it simmer gently for about 60 minutes on low heat, stirring occasionally. The beef should be tender, and the sauce slightly thickened.
While the beef is simmering, peel and dice the russet potatoes. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes well, then return them to the pot. Add the milk, a pinch of salt, and a spoonful of butter. Mash the potatoes until they reach your desired creamy consistency. Taste and adjust seasoning if necessary.
Check the beef and mushroom bourguignon, adjust salt and pepper to taste, and remove the thyme sprigs.
To serve, place a generous scoop of creamy mashed potatoes onto each plate and top with the beef and mushroom bourguignon.
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This Dinner Main Course French recipe is ready in 90 minutes and features Beef chuck, trimmed, Brown mushrooms, quartered, Carrot and other delicious ingredients. Contains 720 calories total.
Begin by preparing the vegetables. Dice the carrot and onion, mince the garlic, and quarter the brown mushrooms.
Season the beef chuck with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the beef pieces and sear until brown on all sides. Remove the beef and set aside.
In the same skillet, add butter and reduce the heat to medium. Add the diced onion, minced garlic, diced carrot, and quartered mushrooms. Sauté until the onions are translucent and the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping the bottom of the pan to deglaze any bits stuck to the pan. Let it simmer for 5 minutes until slightly reduced.
Return the seared beef to the skillet. Add the beef stock, fresh thyme sprigs, and a pinch of salt and pepper. Cover and let it simmer gently for about 60 minutes on low heat, stirring occasionally. The beef should be tender, and the sauce slightly thickened.
While the beef is simmering, peel and dice the russet potatoes. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes well, then return them to the pot. Add the milk, a pinch of salt, and a spoonful of butter. Mash the potatoes until they reach your desired creamy consistency. Taste and adjust seasoning if necessary.
Check the beef and mushroom bourguignon, adjust salt and pepper to taste, and remove the thyme sprigs.
To serve, place a generous scoop of creamy mashed potatoes onto each plate and top with the beef and mushroom bourguignon.
Calories per Serving: 720
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