Beef Bourguignon with Creamy Mash
Tue, 11 November 2025
Beef Bourguignon with Creamy Mash
Serves 6
Ingredients
- 1.5kg beef chuck or shin, cut into large cubes
- 750ml red wine
- 2 garlic cloves, crushed
- 4 sprigs thyme
- Small bunch parsley stalks
- 1 tsp cracked black peppercorns
- 120g smoked streaky bacon or pancetta, diced
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 1 celery stick, diced
- 1 tbsp tomato purée
- 400ml beef stock
- 1 tbsp brandy (optional)
- 200g baby onions or shallots, peeled
- 250g button mushrooms, halved
- 25g butter
- Sea salt and black pepper
- Chopped parsley and a little orange zest to finish
Creamy Mash
- 1.2kg floury potatoes
- 100ml whole milk
- 100ml double cream
- 75g butter
- Sea salt and white pepper
Method
1. Marinate beef overnight in wine, garlic, thyme, parsley stalks, and peppercorns. Next day, strain and pat dry, reserving the wine.
2. Fry smoked bacon in a heavy casserole until golden. Remove. Brown beef in batches in the same pan and set aside.
3. Add onion, carrot, and celery to the pan; cook until soft and lightly golden. Stir in tomato purée, cook 2 minutes.
4. Add reserved wine, beef stock, brandy, and return beef and bacon. Season and simmer gently for 2½–3 hours, until tender.
5. Glaze onions in butter, sugar, and a splash of water until soft and golden. Sauté mushrooms separately in butter.
6. Stir onions and mushrooms into the stew. Simmer uncovered to reduce slightly. Finish with parsley and a little orange zest.
Creamy Mash
Boil peeled potatoes until tender. Drain and steam dry. Mash or rice until smooth. Warm milk and cream, stir in with butter. Season well.
Serve the bourguignon over a generous spoon of creamy mash.
