Cook, stirring occasionally, until onions are soft and browned, about 6 minutes. The stew typically doesn't contain potatoes so serving them as an accompaniment is the perfect touch. For this particular menu, I used the Beef Bourguignon as the base and then worked outwards. Serve the dish with mashed potatoes, as the recipe directs, or opt for pappardelle pasta, if you prefer. Speaking of carrots, I used 3 instead of 1. 1/4 cup minced pαrsley. sαlt αnd pepper. Spoon beef, onions, and mushrooms in the center of mashed potatoes, and drizzle with sauce. 3-4 tbsp heαvy creαm. Dredge chuck roast in one tablespoon flour, generously salt and pepper both sides. Beef Bourguignon With Creamy Mashed Potatoes Serves: 4-6 people The secret to this French classic is to use a full bottle of wine and just a little stock to give another flavour dimension. A slice of warm, crusty, buttered French baguette on the side wouldn’t hurt either. 2 tbsp αll-purpose flour. I figured a nice bowl of mashed potatoes would complement the stew perfectly, but why make plain old mashed potatoes when you could add garlic and chives? 4 tbsp unsαlted butter. Preheat the oven to 300 degrees F. In a 9 to 10-inch pot that is at least 4 inches deep, bring 1/4 cup cooking oil to smoking temperature. FOR THE GARLIC MASHED POTATOES: 2 heαds of gαrlic, cloves sepαrαted. Directions. We had this for Canadian Thanksgiving, because who needs turkey when you can have beef bourguignon… This dish is great to serve at a dinner party but also great for a family dinner, because once it’s cooking away, you’re free. Season the onions and carrots with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Add 1 teaspoon salt, stirring to combine. I served this on top of creamy, buttery mashed potatoes, and for dessert we had your apple crumble, which was also fabulous. Add the onions and carrots. Boil for 10-15 minutes until potatoes are easily pierced with a fork, skimming starch foam from top occasionally and checking to keep from boiling over – lower heat if necessary. An earthy red, such as pinot noir, is the wine traditionally used in Burgundy, where the classic time-consuming stew was born. Lower heat to medium; simmer potatoes for 15 minutes, or until easily pierced with a fork. Place cubed potatoes in a large saucepan. We like to spoon our Beef Bourguignon over mashed potatoes. Potatoes, no matter how they are prepared, are the ideal side dish to beef bourguignon. Remove to plate covered with paper towel using slotted spoon. 1 cup hot whole milk. Drain potatoes and place in a blender. Brown both sides of … Instructions. Cover with cold water, salt liberally, and bring to a boil over medium heat. Cover diced potatoes with cold water in a medium saucepan. You can make garlic mashed potatoes and serve the stew's wine-based gravy over the top. 2 αnd 1/2 lbs bαking potαtoes. After one taste of our delicious Beef Bourguignon, I think you’ll agree that this recipe is worth the time and effort, and you’ll understand why this is considered an iconic recipe! Add another tablespoon of bacon fat (or olive oil) to the skillet. 4 tbsp unsαlted butter. For Mashed Potatoes: 1. In dutch oven or deep oven proof skillet cook bacon until crispy. Bring to a boil over high heat.