Beef Bourguignon is one of my favorite dishes, but it usually quite complex and time consuming to make. This recipe and ingredients from Chef’d made it very easy for me to enjoy this take on a French classic – and on a week night! It was absolutely delicious and, as always, the ingredients delivered right to my door from Chef’d were top notch. See step-by-step instructions below for making on your own!
Beef Bourguignon with Mashed Potatoes and Herbed Green Beans. Recipe from Chef’d.
Beef tenderloin elevates this classic comfort food. This lean cut of meat cooks more quickly than classic stew meat and still delivers everything we love about Beef Bourguignon. You will create a rich sauce studded with golden mushrooms and pearl onions, enhanced with plenty of red wine and just enough smoky bacon. A sauce this good deserves a bed of creamy mashed potatoes and some crisp green beans seasoned with lots of fresh, woodsy thyme. Bon appetit!
- Cook Time: 50 minutes
- Skill Level: Easy Breezy
If you want to make this dish, you’ll need the items below.
Included in the Chef’d box (serves 4):
- 4 russet potatoes
- 2 teaspoons of beef base
- 8 oz crimini mushrooms
- 2 garlic cloves
- 12 chives
- 1/2 oz fresh thyme
- 2 bacon slices
- 16 oz beef tenderloin
- 1/2 stick of butter
- 2 teaspoons tomato paste
- 1 cup red cooking wine
- 1 cup pearl onions
- 2 teapoons flour
- 12 oz green beans
- 1/2 cup whipping cream
Not included in the Chef’d box:
- olive oil
- black pepper
- large saucepot with lid
- small bowl
- medium bowl
- large 3 inch deep saute pan
- potato masher
- Start the potatoes
- Peel and cut the potatoes in half lengthwise. Next, cut potato halves crosswise into 4 pieces to yield 32 equal chunks and place in large saucepot
- Cover with cold water and bring to a boil over high heat
- When very tender (approx. 20 minutes), remove from heat, drain in colander and return to pot with lid to keep warm
2. Chop, Mince and Dice
- In a small bowl, stir beef base with 1 cup of wam water to make broth; set aside
- Wipe the mushrooms wit a damp paper towel and cut into quarters; remove stems if desired
- Finely chop the garlic; set aside
- Mince 12 chives; set aside for garnish
- Remove leaves from thyme and chop, discard stems and set aside
- Dice the bacon into 1/4 inch pieces; set aside
3. Saute the beef
- Pat dry the beef with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside
- Fill a medium saucepot with 5 cups of water and bring to a simmer over medium high heat. hold for next step.
- Heat a 3 inch deep large saute pan over medium high heat, addy 1/2 of the butter and heat until melted
- Add beef and saute 5 minutes, turning to brown on all sides. Transfer to a plate
- Add diced bacon and cook 1 minute, stir frequently
- Add mushrooms and cook 5 minutes or until browned
4. In the thick of it
- Add garlic, tomato paste and 1/2 of the chopped thyme; stir
- Add wine, increase heat, boil for 1 minute
- Add onions and broth; bring to a boil
- In a small owl, stir together 2 teaspoons cold water and flour to make a slurry
- Slowly add the slurry to the pot while continuing to stir; boil and cook for 1 minute
- Return the beef to the pan, cook 2 minutes or until sauce thickens and coats the beef.
- Add pinch of salt and pepper to taste
- Lower heat to low and keep warm until plating
5. Bean Season
- Increase saucepot to high heat to boil water
- Once water is boiling, trim green beans and add to saucepot. Cook for 7 minutes, drain and transfer beans back to saucepot
- Toss the beans with 1/2 tablespoon of olive oil, a pinch of salt and pepper and remaining chopped thyme. Set aside for plating.
- Finish the potatoes by adding remaining butter, 1/2 cup of the cream, 2 teaspoons salt, 1 teaspoon pepper to the cooked potatoes. Reheat, if desired, over low heat.
6. Present your dish
- Plate mashed potatoes in the center of four plates
- Serve beef bourguignon over potatoes garnished with chopped chives with green beans on the side