Beef Bourguignon Recipe

Cooking Directions

1. 1

   Prepare the Beef

   In a large Dutch oven, heat olive oil over medium-high heat. Season beef cubes with salt and pepper, then brown them in batches until all sides are seared. Remove beef and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add onions and carrots. Sauté until they're softened, about 5-7 minutes. Add garlic and cook for another minute.

3. 3

   Deglaze and Simmer

   Pour in the Bordeaux wine, scraping up any browned bits from the bottom. Stir in beef broth, thyme, bay leaves, and the browned beef. Bring to a simmer, then cover and reduce heat to low. Cook for 1.5 to 2 hours, until the beef is tender.

4. 4

   Make the Yukon Gold Mash

   While the beef is cooking, boil the Yukon Gold potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, milk, and sugar, then mash until smooth and creamy.

5. 5

   Serve

   Once the beef is tender, remove from heat. Adjust seasoning if necessary. Serve the beef bourguignon over the Yukon Gold mash, garnished with fresh parsley if desired.