🇫🇷 French Beef Bourguignon Dinner
2 tbsp olive oil
1 onion, chopped
2 carrots, sliced
250 g mushrooms, halved
2 tbsp tomato paste
2 tbsp flour
3 garlic cloves, minced
500 ml dry red wine
400 ml beef stock
2 bay leaves
1 tsp dried thyme
Salt and black pepper
For serving
700 g potatoes
2 tbsp butter
60–100 ml warm milk
Fresh parsley
Alcohol-free option: Replace the wine with additional beef stock and 1–2 tbsp balsamic vinegar for depth of flavor.Cook the bacon, then sauté onion and carrots.
Add garlic and tomato paste; cook for one minute. Stir in flour.
Pour in the red wine and scrape up the browned bits. Add beef stock, thyme and bay leaves.
Return the beef to the pot. Cover and simmer gently for 2½–3 hours, until fork-tender.
Sauté mushrooms separately until golden. Add them to the stew during the final 30 minutes.
Boil potatoes until tender. Mash with butter and warm milk.
Serve the beef bourguignon over mashed potatoes, topped with parsley and rich sauce.
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