Beef Burgundy With Boursin Potato Cake Crust Recipe

Name: Beef Burgundy With Boursin Potato Cake Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs lean beef sirloin, cut into 1 1/2 to 2 inch chunks; 1 teaspoon salt; ½ teaspoon fresh ground black pepper; 3 garlic cloves, mashed; 1 ½ tablespoons olive oil; 2 cups Burgundy wine; 2 cups beef broth; 2 teaspoons dried thyme; 1 bay leaf; 2 tablespoons butter; 6 medium onions, quartered; 1 lb fresh button mushroom, halved; 3 tablespoons flour; ¼ cup warm water; 4 cups mashed potatoes; 1 (3 ounce) package boursin cheese; 2 egg yolks; 2 -4 tablespoons butter

Servings: persons

3 lbs lean beef sirloin, cut into 1 1/2 to 2 inch chunks
1 teaspoon salt
½ teaspoon fresh ground black pepper
3 garlic cloves, mashed
1 ½ tablespoons olive oil
2 cups Burgundy wine
2 cups beef broth
2 teaspoons dried thyme
1 bay leaf
2 tablespoons butter
6 medium onions, quartered
1 lb fresh button mushroom, halved
3 tablespoons flour
¼ cup warm water
4 cups mashed potatoes
1 (3 ounce) package boursin cheese
2 egg yolks
2 -4 tablespoons butter

1
Preheat oven to 325.
2
Sprinkle beef with salt, pepper, and garlic.
3
In a 5-quart Dutch oven, heat oil and add beef a few pieces at a time, browning all sides.
4
Set the pieces aside as they are done.
5
When all the beef is browned, return it to the pan, add the wine, and bring it to a boil.
6
Add in the broth, thyme, and bay leaf; cover the pan, and bake the stew in the preheated oven for 30 minutes.
7
Meanwhile, melt the butter in a saute pan, add in onions; cook until they are golden and caramelized, about 10-15 minutes.
8
Remove the onions to a plate, and add mushrooms to the pan, tossing them in the butter remaining in the pan.
9
When the stew has cooked 30 minutes, add the onions and mushrooms to the stew; remove the bay leaf.
10
Whisk together the flour and warm water; stir into the stew.
11
Cook for 15 more minutes.
12
Make the potato cakes: add potatoes to a mixing bowl; beat in the cheese and egg yolks.
13
Form the mixture into cakes 3 inches in diameter and 1 inch thick.
14
Melt half the butter in a saute pan, and add the cakes, a few at a time, sauteing them until both sides are browned, about 3-4 minutes on each side.
15
Repeat, adding more butter to the pan as needed, until all the potato is used (may refrigerate until ready to use).
16
When ready to serve the pie, float the cakes onto the stew and bake for another 15 minutes, then serve.

1901

kcal

Calories

123

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 lbs lean beef sirloin, cut into 1 1/2 to 2 inch chunks, 1 teaspoon salt, ½ teaspoon fresh ground black pepper, 3 garlic cloves, mashed, and more.

Yes, Beef Burgundy With Boursin Potato Cake Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beef Burgundy With Boursin Potato Cake Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions