Boeuf Bourguignon Recipe

Sear the Beef Cheek

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.

Cook the Lardons

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.

Sauté Vegetables

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

Add Garlic and Return Meats

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

Deglaze with Wine

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

Add Stock and Herbs

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

Braise the Beef

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

Boil the Potatoes

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

Drain and Mash

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

Add Butter and Cream

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