Boeuf Bourguignon with mashed potatoes

Boeuf Bourguignon with mashed potatoes


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About this recipe: This is a recipe for a French stew, boeuf Bourguignon. It is quite time-consuming but is very easy to cook. This way, boeuf Bourguignon is a very good option for the beginners in cooking who want to serve a good meal. Make sure you have a good and deep braising pan.

Serves: 4 

  • 600g beef stewing steak
  • 150g bacon
  • 25 to 50g butter
  • 1/2 bottle red wine (Merlot)
  • 3 leaves bay leaf
  • 1 pinch ground nutmeg
  • 2 branches rosemary
  • 2 branches thyme
  • 1kg potatoes
  • 3 onions
  • 150g silver onions
  • 250g mushrooms
  • 2 carrots
  • 50g fresh parsley
  • 50g fresh celery
  • 50g breadcrumbs
  • salt and pepper to taste

Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

  1. Cut the beef in cubes. The cubes should be small enough so that you do not have to cut them during the meal. Also cut the bacon in cubes.
  2. Melt the butter in the braising pan. Then saute the bacon in it.
  3. After a few minutes, add the beef to it and brown the meat.
  4. When the meat is brown you can turn the fire lower and pour half a bottle wine in it. Then add the bay leaf, nutmeg, rosemary and thyme to the meat. Stir well, cover and braise everything for about 1 hour minimum.
  5. Now start to peel the potatoes. Cook the potatoes for 20 minutes in water. In the meanwhile you can slice the onions, mushrooms, carrots, parsley and the celery.
  6. Drain the potatoes after the cooking and mash them. Put the mashed potatoes in an oven dish and sprinkle the breadcrumbs on top of it.
  7. Preheat the oven to 180 C / Gas 4.
  8. When the meat has stewed long enough, you can add the vegetables and the remaining to it and stew it for another 1/2 hour.
  9. Bake the mashed potatoes in oven to form a crust with the breadcrumbs.
  10. Take the bay leaf and branches of rosemary and thyme out of the stew. Add some salt and pepper to stew for the flavor. Now your stew is ready!


Add some milk to the potatoes before you mash them.


You can add other vegetables, spices or herbs to stew as you want.


Add some flour to the stew if you think the structure is too thin.

Serving suggestion

Serve the boeuf with French bread.

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