By Josiah John
Heat 1 tablespoon of olive oil in a heavy-bottomed pot over medium-high heat. Season the beef chuck with salt and pepper, then add to the pot. Brown on all sides for about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the butter, diced onion, and diced carrot. Sauté for about 5 minutes, until the onion becomes translucent and the carrot begins to soften.
Add the minced garlic and quartered mushrooms to the pot. Cook for an additional 3 minutes until the mushrooms begin to release their juices.
Stir in the tomato paste and cook for 1 minute to caramelize. Add the red wine to deglaze the pot, scraping up any brown bits from the bottom with a wooden spoon.
Return the browned beef to the pot. Add the beef stock and fresh thyme. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 hours or until the beef is tender. Stir occasionally and add more stock if necessary.
Meanwhile, prepare the mashed potatoes. Boil the cubed potatoes in salted water for about 15-20 minutes, until tender.
Drain the potatoes and return them to the pot. Add a splash of milk and a knob of butter. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.
Once the bourguignon is done, remove the thyme sprigs. Serve the beef and mushroom bourguignon over a bed of creamy mashed potatoes, garnished with additional thyme if desired.
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This Main Course French Beef recipe is ready in 2 hours and features Beef chuck, trimmed, Brown mushrooms, quartered, Carrot, diced and other delicious ingredients. Contains 650 calories total.
Heat 1 tablespoon of olive oil in a heavy-bottomed pot over medium-high heat. Season the beef chuck with salt and pepper, then add to the pot. Brown on all sides for about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the butter, diced onion, and diced carrot. Sauté for about 5 minutes, until the onion becomes translucent and the carrot begins to soften.
Add the minced garlic and quartered mushrooms to the pot. Cook for an additional 3 minutes until the mushrooms begin to release their juices.
Stir in the tomato paste and cook for 1 minute to caramelize. Add the red wine to deglaze the pot, scraping up any brown bits from the bottom with a wooden spoon.
Return the browned beef to the pot. Add the beef stock and fresh thyme. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 hours or until the beef is tender. Stir occasionally and add more stock if necessary.
Meanwhile, prepare the mashed potatoes. Boil the cubed potatoes in salted water for about 15-20 minutes, until tender.
Drain the potatoes and return them to the pot. Add a splash of milk and a knob of butter. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.
Once the bourguignon is done, remove the thyme sprigs. Serve the beef and mushroom bourguignon over a bed of creamy mashed potatoes, garnished with additional thyme if desired.
Calories per Serving: 650
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