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Der Beitrag Boeuf Bourguignon with Mashed Potatoes & Pearl Onions erschien zuerst auf Kimberly Zett.

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Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

December 22, 2023 by Kimberly

A classic French dish, features tender beef slow-cooked in red wine, complemented by flavorful veggies. Served alongside velvety mashed potatoes and caramelized pearl onions for a truly indulgent dining experience.

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TOTAL TIME

3 hrs + 30 min

SERVES

6 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

You know those meals that taste like love in a bowl? This one’s it. Rich, slow-cooked beef in a bold red wine sauce paired with creamy mashed potatoes and sweet, soft pearl onions – it’s the ultimate cozy dinner for when you’re feeling fancy but also need that comforting omg-this-is-so-good moment. Whether it’s for a holiday dinner or just a random Tuesday when you’re feeling yourself, this dish is about to be your new fave.

Serve this beauty hot, right out of the pot. Pour that glossy, rich sauce over the creamiest mashed potatoes for a plate that’s basically edible therapy. Add a sprinkle of fresh parsley for a pop of color, and don’t forget a slice of crusty bread to scoop up all the saucy goodness. Pair it with a bold glass of red wine because it’s a whole vibe. Perfect for cozy nights or impressing dinner guests.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or wine to keep it saucy and delish. Pro tip: it tastes even better the next day because flavors get all cozy overnight.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

LET’S MAKE A PIECE OF HAPPINESS

Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

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Author: Kimberly
Total Time: 3 hrs (1 hr passive)
Yield: 6 1x

Description

RECOMMENDED EQUIPMENT

dutch oven
sharp knife
cutting board
large pot
small pan with a lid
large pan
potato masher

Ingredients

Units

BOEUF BOURGUIGNON

1.5 kilograms beef brisket or beef shoulder
3 white onions
3 carrots
2 tbsp tomato paste
750 milliliter red wine
2 bay leaves
400 milliliter beef stock
150 grams pancetta
250 grams mushrooms
1 tsp clarified butter
1 tbsp all-purpose flour
3 garlic cloves
2 fresh thyme sprigs
25 grams dark chocolate
50 milliliter espresso
salt & pepper to taste

MASHED POTATOES

2 kilograms potatoes
500 milliliter full-fat milk
150 grams butter
150 grams creme fraiche
salt, pepper & nutmeg to taste

PEARL ONIONS

400 grams pearl onions
1 tsp clarified butter
1 bay leaf
1 fresh thyme sprig
10 grams fresh parsley
150 milliliter white wine
salt & pepper

BEURRE MANIÉ

2 tbsp butter, room temperature
2 tbsp all-purpose flour

Instructions

Peel the carrots and cut them into bite-sized pieces. Peel the onions and chop them into small pieces. Pat the beef dry, remove any silver skin if necessary, and cut it into roughly 4×4 cm pieces. Beef brisket or shoulder (also known as “falsches Filet” in Germany) works best. Cut the pancetta into strips. Peel the garlic cloves. They’ll be pressed into the pot later. Open the bottle of wine. Pick a Pinot Noir, Merlot, or Cabernet Sauvignon all work great. A bold, fruity red wine is ideal.
Place the pancetta in a cold Dutch oven. Slowly heat it over medium heat and fry until crispy, allowing the fat to render out. Remove the pancetta and set it aside, leaving the bacon fat in the Dutch oven. If the bacon fat isn’t enough, add 1 tbsp of clarified butter and let it melt. Sear the beef in batches on both sides over high heat to create a nice crust. Remove the beef from the pot. Add the carrots, onions, and tomato paste to the Dutch oven. Press the garlic through a garlic press into the pot and stir everything well. Sauté for about 5 minutes, then sprinkle 1 tbsp of flour over the vegetables and mix well.
Pour in about 1/4 of the red wine, stir, and let it reduce over medium heat without a lid until almost no liquid remains (about 5 minutes). The wine and flour should form a creamy texture with the veggies. Return the seared beef to the pot, pour in the remaining wine and the beef stock, and stir well. Place thyme sprigs and bay leaves on top, cover, and bring to a boil. Then reduce to low heat and simmer with the lid on for 2.5-3 hours.
Meanwhile, peel the pearl onions carefully without cutting through them. Set them aside in a bowl. Next brush the mushrooms clean with a pastry brush or peel them directly, then quarter them. Set them aside as well. Next to prepare the mashed potatoes peel and quarter them. Fill a large pot with water, add the potatoes and 1 tsp salt and boil until soft. Drain the water and keep the potatoes covered. Heat a small pan over medium heat, melt 1 tsp of clarified butter, and sauté the pearl onions for about 5 minutes, stirring frequently, until they turn golden brown. Deglaze with white wine, add thyme, parsley, and a bay leaf on top, cover, and simmer for about 25 minutes until the wine has mostly evaporated and the onions are soft. Remove the herbs before serving and keep the onions warm on the stove. Season with salt & pepper.
To thicken the Boeuf Bourguignon sauce, prepare a beurre manié. Mix 2 tbsp of softened butter with 2 tbsp of flour into a creamy paste. Add it gradually to the stew about 30 minutes before the end of the cooking time to thicken the sauce. Stir the beurre manié into the Dutch oven in portions and bring everything to a quick boil.
After about 1.5 hours of simmering, sauté the quartered mushrooms in a large pan with 1 tsp of clarified butter until golden brown. While they’re cooking, prepare an espresso. Add the mushrooms, pancetta, dark chocolate, and espresso to the Dutch oven. Stir well and let it simmer for at least another 30 minutes.
For the mashed potatoes, warm milk and butter in a small pot until the butter has melted. Add the mixture to the potatoes, grate in some nutmeg, and mash everything into a chunky texture. For a smoother mash, pass the potatoes through a sieve or food mill. Season with salt and pepper, then stir in crème fraîche. To serve, spoon the mashed potatoes onto plates, top with Boeuf Bourguignon, and add some pearl onions. Garnish with fresh chives.

Passive Time:

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Der Beitrag Boeuf Bourguignon with Mashed Potatoes & Pearl Onions erschien zuerst auf Kimberly Zett.

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