Boeuf Bourguignon Avec Pommes Puree Recipe

Name: Boeuf Bourguignon Avec Pommes Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs shin beef (I substituted chuck roast) or 2 1/2 lbs beef cheeks (I substituted chuck roast); olive oil; 1/4 lb streaky bacon, cut into lardons (I substituted thinly sliced streaky beef for sukiyaki as I don't use bacon); 3/4 lb shallot, peeled and left whole; 1 carrot, finely chopped; 1 small onion, finely chopped; 1 small stalk celery, finely chopped; 1/2 lb chestnut mushrooms, quartered (I substituted baby portobello or cremini mushrooms); 1 bouquet garni (1 sprig thyme, 1 bay leaf, and a few stems of parsley tied together); 1 tablespoon tomato puree; 750 ml red wine, ideally a burgundy (I used pinot noir); 2 1/2 cups veal stock (I used beef stock) or 2 1/2 cups dark chicken stock (I used beef stock); salt & pepper; 3 1/3 lbs potatoes, such as desiree or maris piper (I used Yukon gold); 1/4 lb butter, cut into cubes; 1 1/4 cups whole milk; 6 tablespoons double cream (I used a local brand of heavy cream with an especially high butterfat content)

Servings: persons

2 1/2 lbs shin beef (I substituted chuck roast) or 2 1/2 lbs beef cheeks (I substituted chuck roast)
olive oil
1/4 lb streaky bacon, cut into lardons (I substituted thinly sliced streaky beef for sukiyaki as I don't use bacon)
3/4 lb shallot, peeled and left whole
1 carrot, finely chopped
1 small onion, finely chopped
1 small stalk celery, finely chopped
1/2 lb chestnut mushrooms, quartered (I substituted baby portobello or cremini mushrooms)
1 bouquet garni (1 sprig thyme, 1 bay leaf, and a few stems of parsley tied together)
1 tablespoon tomato puree
750 ml red wine, ideally a burgundy (I used pinot noir)
2 1/2 cups veal stock (I used beef stock) or 2 1/2 cups dark chicken stock (I used beef stock)
salt & pepper
3 1/3 lbs potatoes, such as desiree or maris piper (I used Yukon gold)
1/4 lb butter, cut into cubes
1 1/4 cups whole milk
6 tablespoons double cream (I used a local brand of heavy cream with an especially high butterfat content)

1
Heat oven to 325u00b0F Heat 1 tbsp olive oil in a large, hot, ovenproof casserole dish. Brown the beef on both sides in the hot dish, in batches if applicable, making sure beef is well browned; if it sticks a little, leave it until it releases. Remove from pan and add another 1 tbsp oil. Brown bacon, then add the vegetables and mushrooms, cooking for about 5 minutes each addition. Add the bouquet garni and cook for an additional 1-2 minutes.
2
Add the tomato puree and the wine. Bring to a boil and boil hard for about 10 minutes to reduce a little. Add stock, return the meat to the pan, and bring back to a boil. Season to taste with salt & pepper, then cover and cook in the oven for 3 hours or until the meat is tender.
3
Remove the meat to a plate. Strain the liquid and return to the pan. Reserve the bacon and vegetables, but discard the bouquet garni. Bring to a boil and boil until reduced to about 1-1 1/4 cups. Cut the meat into big chunks. Slide the bacon and vegetables into the sauce, followed by the meat, and simmer gently for 5-10 minutes until piping hot.
4
When meat is close to done, make the pommes puree. Peel the potatoes and cut into even-sized dice, then cook for about 12-15 minutes in boiling salted water. Drain well, then return to the pan and cook for 1-2 minutes over medium heat with no liquid added (to dry the potatoes). Mash the potatoes thoroughly or press them through a potato ricer back into the pan - they should be very smooth and lump-free. Don't use a food processor, as it will make the potatoes gluey.
5
Gradually beat the butter into the potato puree until it starts to look shiny. Heat the milk and cream in a small pan until on the point of boiling, then slowly mix into the potato puree with some salt and freshly ground pepper. Potatoes should be very creamy in consistency.
6
Serve the boeuf bourguignon over the potato puree.
7
Excellent with a glass of the same wine used in cooking and with a fresh, crisp salad on the side.

1760

kcal

Calories

Fat

Carbs

144

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 1/2 lbs shin beef (I substituted chuck roast) or 2 1/2 lbs beef cheeks (I substituted chuck roast), olive oil, 1/4 lb streaky bacon, cut into lardons (I substituted thinly sliced streaky beef for sukiyaki as I don't use bacon), 3/4 lb shallot, peeled and left whole, and more.

Yes, Boeuf Bourguignon Avec Pommes Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Boeuf Bourguignon Avec Pommes Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions