Braised Beef Cheek, Pommes Purées, Lardons, Pearl Onion, Carrots, Mushrooms

In a large Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef cheek with salt and pepper. Add the beef to the pot and sear on all sides until browned, about 5-7 minutes. Remove and set aside.

Sear the Beef Cheek

In the same pot, add the lardons and cook until crispy, about 5 minutes. Remove the lardons with a slotted spoon and set aside with the beef.

Cook the Lardons

Add the pearl onions, carrots, and mushrooms to the pot. Sauté for about 5 minutes until they begin to soften.

Sauté Vegetables

Add the minced garlic and cook for another minute. Return the beef cheek and lardons to the pot.

Add Garlic and Return Meats

Pour in the red wine, scraping up any brown bits from the bottom of the pot. Bring to a simmer.

Deglaze with Wine

Add the beef stock, thyme, bay leaf, and season with salt and pepper. Bring to a boil, then reduce to a low simmer.

Add Stock and Herbs

Cover the pot and let it braise on low heat for 2 to 2.5 hours until the beef is tender.

Braise the Beef

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

Boil the Potatoes

Drain the potatoes and return them to the pot. Mash the potatoes until smooth.

Drain and Mash

Add the butter and heavy cream to the mashed potatoes. Stir until well combined and creamy. Season with salt to taste.

Add Butter and Cream

Beef Cheek

Lardons (bacon, cut into small pieces)

Pearl Onions (peeled)

Carrots (sliced into thick rounds)

Mushrooms (quartered)

Red Wine

Beef Stock

Garlic (minced)

Thyme (fresh)

Bay Leaf

Salt

Black Pepper

Russet Potatoes (peeled and cubed)

Butter

Heavy Cream

Boeuf Bourguignon

Make Boeuf Bourguignon Recipe in just 3h . Braised Beef Cheek, Pommes Purées, Lardons, Pearl Onion, Carrots, Mushrooms

Boeuf Bourguignon Recipe

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