Beef Bourguignon with Mashed Potatoes and Vegetables
A hearty, home-style beef stew with carrots and peas, served over creamy mashed potatoes. This simplified version captures the rich, comforting flavors of the classic French dish in under an hour.
- Total time
- 60 min
- Servings
- 4
- Calories
- 650
- Protein
- 45g
Ingredients
- 1.5 pounds beef stew meat
- 4 slices bacon
- 3 medium carrots
- 1 cup frozen peas
- 1 cup red wine
- 2 cups beef broth
- 2 pounds potatoes
- ½ cup milk
Instructions
- 1
In a large pot or Dutch oven, cook the 4 slices bacon over medium heat until crisp, about 6 minutes. Remove bacon, leaving the drippings.
- 2
Season the 1.5 pounds beef stew meat with salt and pepper. Brown in the bacon drippings in batches, about 4 minutes per side, until deeply browned. Set aside.
- 3
Add the 3 sliced carrots to the pot and cook for 3 minutes. Return beef and bacon, then pour in the 1 cup red wine and 2 cups beef broth. Scrape up any browned bits.
- 4
Bring to a boil, then reduce heat to low. Cover and simmer until beef is tender, about 45 minutes. The sauce should be slightly thickened and the beef easily pierced with a fork.
- 5
Meanwhile, peel and quarter the 2 pounds potatoes. Boil in salted water until fork-tender, about 15 minutes. Drain and mash with the 0.5 cup milk and 2 tbsp butter (if you have it). Season with salt and pepper.
- 6
Stir the 1 cup frozen peas into the stew and cook for 5 minutes, until heated through. Adjust seasoning.
- 7
Serve the stew over the mashed potatoes, spooning extra sauce on top.
Tools you’ll need
- large pot or Dutch oven
- potato masher
- knife and cutting board
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