# Beef Bourguignon with Mashed Potatoes

Recipe by [Jonas Weber](https://fridge.menu/en/u/jonasweber)

A classic French-style beef stew slow-cooked in red wine, served with creamy mashed potatoes.

Servings: 8 · Prep 30 min · Cook 45 min · Meat

Contains: gluten, milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Beef Bourguignon with Mashed Potatoes](https://image.fridge.menu/adaptations/bwdvt17k/2b61f14a03730803cf117fcea5f8a8e5d2ed5d7405bcc8ee6c78e38ffad327c7.jpg)

## Ingredients

- 1.8 kg [Beef](https://fridge.menu/en/i/beef) — e.g. chuck steak
- 2 tbsp [Plain flour](https://fridge.menu/en/i/flour)
- 150 g [Bacon](https://fridge.menu/en/i/bacon) — sliced
- 2 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 3 pcs [Carrot](https://fridge.menu/en/i/carrot) — diced
- 0.75 l [Red wine](https://fridge.menu/en/i/wine) — preferably Pinot Noir
- 1 tbsp [Dried thyme](https://fridge.menu/en/i/dried-thyme)
- 6 pcs [Bay leaf](https://fridge.menu/en/i/bay-leaf)
- 200 ml [Stock](https://fridge.menu/en/i/stock)
- 400 g [Mushrooms](https://fridge.menu/en/i/mushroom) — halved
- 200 g [Pearl onions](https://fridge.menu/en/i/onion)
- 1 tbsp [Caster sugar](https://fridge.menu/en/i/sugar)
- 20 g [Butter](https://fridge.menu/en/i/butter) — for frying
- 3 tbsp [Parsley](https://fridge.menu/en/i/parsley) — roughly chopped, for serving
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 2 kg [Potatoes](https://fridge.menu/en/i/potato)
- 150 g [Butter](https://fridge.menu/en/i/butter)
- 300 ml [Milk](https://fridge.menu/en/i/milk)
- 1 pinch [Nutmeg](https://fridge.menu/en/i/nutmeg)
- 1 tbsp [Butter](https://fridge.menu/en/i/butter) — for frying

## Steps

1. Cut the meat into roughly 3 × 3 cm cubes. Pat dry with kitchen paper and toss in flour.
2. Fry the bacon in butter until almost crisp. Place on kitchen paper and cut into cubes. (4 min)
3. Brown the meat in small batches in the pot and set aside on a plate. If needed, add a little more butter to the remaining bacon fat in the pot and fry the onion with the carrot until the onion is soft. (15 min)
4. Return the meat and bacon to the pot, add the wine, thyme, bay leaf and stock. (3 min)
5. Cover the pot with a lid and place in the oven at 125°C for 3-4 hours. (210 min)
6. When the dish has about 1 hour left to cook, quickly fry the mushrooms over high heat in butter. (60 min)
7. In another pan, melt the sugar over low heat, add butter, let it come to the boil and caramelise the pearl onions in the sugar caramel. (10 min)
8. Season the dish with salt and pepper before serving and add the mushrooms and pearl onions to the pot. (1 min)
9. Serve the dish with chopped parsley. (1 min)
10. Boil the potatoes in unsalted water until tender. Warm the milk in a pan to about 50°C. (18 min)
11. Lightly mash the hot, freshly boiled potatoes with butter, then whip with a mixer, gradually adding the hot milk, until the mash is creamy, light and silky. (5 min)
12. Season with salt, pepper and freshly grated nutmeg. (1 min)

Published 2026-10-07

https://fridge.menu/en/r/beef-bourguignon-bwdvt17k

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