Beef Bourguignon Recipe

Cooking Instructions

1. 1

   Prepare the Beef

   Season the beef cheeks with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef on all sides until browned. Remove and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add chopped onions, carrots, and minced garlic. Sauté until the onions are translucent, about 5 minutes.

3. 3

   Deglaze the Pot

   Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for 5 minutes.

4. 4

   Add Stock and Herbs

   Add beef stock, thyme, and bay leaves. Return the beef cheeks to the pot, ensuring they are submerged in the liquid.

5. 5

   Braise the Beef

   Cover and simmer on low heat for 2.5 to 3 hours, or until the beef is tender.

6. 6

   Prepare Mashed Potatoes

   While the beef is braising, boil peeled and chopped potatoes in salted water until tender. Drain and mash with butter and milk until creamy. Season with salt and pepper.

7. 7

   Serve

   Once the beef is tender, remove from heat. Serve the beef bourguignon over a bed of mashed potatoes, garnished with fresh herbs if desired.