Beef Bourguignon With Garlic Mashed Potatoes

Our Beef Bourguignon recipe wows them every time!!! It's hearty, hale, and yummy as all get out. Serve with your favorite salad and a loaf of crusty bread and you're gonna rock their world!

Prep Time: 30 Minutes
Cook Time: 2 Hour 30 Minutes
Ready In: 3 Hours
Servings: 8
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INGREDIENTS:

Olive Oil

2 ½ pounds of stew beef, cut into 1 ½” chunks

1 ½ pound of mushrooms cut in half

8 slices of bacon diced

1-pound small white onions

3 small carrots, diced

1 medium-sized celery stalk, diced

1 cup of dry red wine

2 tsp. sugar 1 tsp. salt

1 beef flavored bouillon cube

Water

2 tablespoons all-purpose flour

Mashed Potatoes

5 pound bag of Yukon Gold potatoes, peeled and quartered

8-10 cloves of garlic, peeled

Salt

Butter

Cream

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DIRECTIONS:

Beef Bourguignon

1. In a 5-quart Dutch oven, over medium-high heat, heat 2 tablespoons of olive oil. Cook meat ½ at a time until all sides are brown. With a slotted spoon, remove from oil and set aside. In the pan drippings (adding more oil if necessary) sauté mushrooms for five minutes. With a slotted spoon, remove to a bowl.

2. In the same Dutch oven, over medium heat, cook bacon, onions, carrots, and celery until browned. Stir in wine, sugar, bouillon, and ½ cup of water. Return meat to Dutch oven; over high heat, heat until boiling. Reduce temperature to low; cover and simmer 1-½ hours until the meat is almost tender.

3. Peel potatoes and start a large stockpot of water to boiling. Once the water boils, salt it; add the peeled garlic cloves, and quartered potatoes. Boil until potatoes are tender. Strain and return to pot.

4. When meat is ready, stir in mushrooms. Continue to cook until the meat is tender; about 15-20 minutes.

5. Skim fat from the liquid in Dutch oven and discard. In a cup, mix ½ cup of water with ¼ cup flour. Gradually stir into the beef mixture. Cook over medium heat, stirring constantly until mixture thickens and boils.

6. While Beef Bouguignon is cooking, mash potatoes with cooked garlic cloves, salt, butter, and enough cream for the perfect whipped consistency. I leave the amount of butter you use up to your discretion. If I told you how much I use, you’d faint!

Trap Him, Feed Him, Keep Him's Perfect Beef Bourguignon Recipe is the winner of the fall kiss-off!!!

Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

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