Jul 13 2026
Restaurants›Le Bistro By Liz›Boeuf Bourguignon Recipe

Boeuf Bourguignon Recipe

Inspired by Le Bistro By Liz
Time2h
Serves4

Beef tenderloin tips stewed in a rich broth of smoked bacon, garlic, vidalia onions, and mushrooms served on mashed potato.

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Ingredients

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Main Ingredients

For Mashed Potatoes

Method

Preparing the Beef Stew

  1. 1

    Cook the Bacon

    In a large pot or Dutch oven, cook the smoked bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

  2. 2

    Sauté the Vegetables

    In the same pot, add the diced Vidalia onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

  3. 3

    Brown the Beef

    Increase the heat to medium-high and add the beef tenderloin tips. Brown the beef on all sides.

  4. 4

    Add Mushrooms and Liquids

    Add the sliced mushrooms to the pot, then pour in the red wine and beef broth. Stir in the thyme, bay leaf, salt, and pepper to taste.

  5. 5

    Simmer

    Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 1 hour, or until the beef is tender.

  6. 6

    Finish the Stew

    Before serving, stir in the cooked bacon and adjust seasonings as necessary.

Making the Mashed Potatoes

  1. 7

    Cook the Potatoes

    In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes.

  2. 8

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, and salt, then mash until smooth and creamy.

Serving

  1. 9

    Plate the Dish

    Serve the beef bourguignon over a generous scoop of mashed potatoes. Enjoy!

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