By Josiah John
Prepare the ingredients: Dice the onion and carrot. Quarter the mushrooms. Mince the garlic. Cut the beef chuck into bite-sized pieces.
Heat 1 tbsp of olive oil in a large pot over medium-high heat. Add the beef, season with salt and pepper, and brown on all sides. Remove the beef and set aside.
In the same pot, add the onion, carrot, and garlic. Sauté until the onion is translucent, about 5 minutes.
Add the quartered mushrooms to the pot and cook for an additional 3 minutes.
Stir in the tomato paste and cook for 1 minute before adding the red wine. Let it simmer for 5 minutes to reduce slightly.
Return the beef to the pot. Add the beef stock and fresh thyme sprigs. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour.
Meanwhile, prepare the mashed potatoes. Peel and cut the russet potatoes into chunks. Boil in salted water until tender, about 15 minutes.
Drain the potatoes and return to the pot. Add 1 tbsp of butter, a splash of milk, and season with salt and pepper. Mash until creamy and smooth. Keep warm.
After the beef has simmered for an hour, remove the lid and increase the heat to medium. Allow the sauce to thicken for about 10-15 minutes. Adjust seasoning with salt and pepper as needed.
Serve the Beef & Mushroom Bourguignon over the creamy mashed potatoes. Garnish with thyme if desired. Enjoy!
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This Main Dish French Beef recipe is ready in 1 hour 45 minutes and features Beef chuck, trimmed, Brown mushrooms, Carrot and other delicious ingredients. Contains 640 calories total.
Prepare the ingredients: Dice the onion and carrot. Quarter the mushrooms. Mince the garlic. Cut the beef chuck into bite-sized pieces.
Heat 1 tbsp of olive oil in a large pot over medium-high heat. Add the beef, season with salt and pepper, and brown on all sides. Remove the beef and set aside.
In the same pot, add the onion, carrot, and garlic. Sauté until the onion is translucent, about 5 minutes.
Add the quartered mushrooms to the pot and cook for an additional 3 minutes.
Stir in the tomato paste and cook for 1 minute before adding the red wine. Let it simmer for 5 minutes to reduce slightly.
Return the beef to the pot. Add the beef stock and fresh thyme sprigs. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour.
Meanwhile, prepare the mashed potatoes. Peel and cut the russet potatoes into chunks. Boil in salted water until tender, about 15 minutes.
Drain the potatoes and return to the pot. Add 1 tbsp of butter, a splash of milk, and season with salt and pepper. Mash until creamy and smooth. Keep warm.
After the beef has simmered for an hour, remove the lid and increase the heat to medium. Allow the sauce to thicken for about 10-15 minutes. Adjust seasoning with salt and pepper as needed.
Serve the Beef & Mushroom Bourguignon over the creamy mashed potatoes. Garnish with thyme if desired. Enjoy!
Calories per Serving: 640
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