Beef Bourguignon Recipe: Classic French Stew with Creamy Mashed Potatoes & Homemade Sourdough Rolls

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Preheat the oven to 350°F and roast the beef for 2 hours.

Peel and chop the russet potatoes into small pieces for boiling.

Boil the chopped potatoes in water for about 15 minutes until fork-tender.

Season the beef chunks with garlic, salt, black pepper, and thyme.

Sear the seasoned beef chunks in a large Dutch oven until browned on both sides, then remove them from the pot.

In the same Dutch oven, add diced onion, diced carrots, and diced celery; sauté until softened in the beef drippings.

Add 2 tablespoons of tomato paste and 1/2 cup of red wine to the sautéed vegetables and cook off the alcohol.

Pour in 1 1/2 cups of beef broth and return the seared beef to the pot.

Cover and transfer the Dutch oven to the oven to cook for 1.5 to 2 hours until the beef is tender.

Increase the oven temperature to 400°F for baking the rolls.

In a separate pan, melt 1.5 tablespoons of butter over medium heat to sauté the mushrooms.

Add 8 ounces of baby bella mushrooms to the pan and sauté until they have a nice texture and color.

Add the sautéed mushrooms to the beef mixture in the Dutch oven before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens