Easy Beef Bourguignonne with Mashed Potatoes
Although preparing a traditional French beef bourguignonne can be a time-consuming affair, our flavorful braising sauce helps you make this company-worthy dish with a minimum of hands-on prep time. Serve on top of a big dollop of mashed potatoes to sop up the savory sauce.
Ingredients:
- 3 lb. (1.5 kg) beef chuck roast, cut into 1-inch (2.5-cm) cubes
- Kosher salt and freshly ground pepper
- 1 Tbs. vegetable oil
- 1/2 lb. (250 g) bacon, diced
- 1 jar Beef Bourguignonne Braising Sauce
- 2 cups (6 1/2 oz./200 g) thawed frozen pearl onions
- 1/2 lb. (250 g) baby carrots, peeled
- 3 lb. (1.5 kg) russet potatoes
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
- 1/2 cup (4 fl. oz./125 ml) whole milk, warmed
- Chopped fresh flat-leaf parsley for garnish
Directions:
Generously season the beef with salt and pepper.
In a Dutch oven over medium-high heat, warm the oil. Add the bacon and cook until browned but not crispy, 5 to 8 minutes. Transfer to a paper towel–lined plate to drain. Pour off all but 1 Tbs. fat from the pot.
Working in batches, brown the beef on all sides, about 8 minutes per batch. Return all the beef and the bacon to the pot and add the braising sauce. Bring to a simmer, stirring to scrape up any browned bits on the bottom of the pan. Reduce the heat to low, cover and simmer, stirring occasionally, for 2 hours. Uncover, add the pearl onions and carrots, and re-cover. Continue cooking until the meat is fork-tender and the vegetables are tender but not mushy and the meat is fork-tender, about 1 hour more.
About 40 minutes before the beef is done cooking, peel the potatoes and cut into chunks. In a large saucepan, combine the potatoes with salted water to cover, cover the pan and bring to a boil over high heat. Uncover, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a knife, about 20 minutes. Drain well. Return the potatoes to the pan and stir over medium-low heat for 2 minutes to evaporate the excess moisture.
Cut the butter into slices and scatter over the potatoes. Using a potato masher, mash until the potatoes are in coarse chunks. Add the milk a little bit at a time, mashing after each addition, until the potatoes are smooth and creamy or reach the texture you prefer.
To serve, divide the mashed potatoes among individual bowls. Skim the fat from the braising liquid and spoon the beef bourguignonne on top of the potatoes. Garnish with parsley and serve immediately. Serves 6.
Williams Sonoma Test Kitchen
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