@brighteyes847: Slow-Braised Burgundy Beef with Caramelized Mushrooms, Sweet Pearl Onions and Creamy Mashed Potatoes RECIPE-COOKING WITH BRIGHT EYES Ingredients: For the Beef Bourguignon: 2 1/2 lb (1.1 kg) beef chuck, cut into 1 1/2-inch cubes 2 tablespoons olive oil 4 oz (115 g) bacon, diced 1 medium yellow onion, finely chopped 3 cloves garlic, minced 2 tablespoons tomato paste 2 tablespoons all-purpose flour 2 cups (480 ml) dry Burgundy wine or another dry red wine 1 1/2 cups (360 ml) beef stock 2 tablespoons Worcestershire sauce 1 teaspoon dried thyme 2 bay leaves 1 teaspoon salt, plus more to taste 1/2 teaspoon freshly ground black pepper 1 tablespoon butter 12 oz (340 g) cremini or button mushrooms, halved 10 oz (280 g) frozen pearl onions, thawed 12 oz (340 g) baby carrots, peeled 2 tablespoons chopped fresh parsley Flaky sea salt, for serving For the Creamy Mashed Potatoes: 2 lb (900 g) potatoes, peeled and cut into chunks 4 tablespoons butter 1/2 cup (120 ml) warm milk 1/4 cup (60 ml) heavy cream Salt and black pepper to taste Directions: Prepare the beef: Pat the beef cubes dry with paper towels. Season with salt and black pepper. Drying the meat helps it brown properly and develop a rich flavor. Brown the beef: Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until deeply browned. Transfer the browned beef to a plate. Cook the bacon and onion: Add the diced bacon to the same pot and cook until lightly crisp. Add the chopped onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds. Build the red wine gravy: Stir in the tomato paste and cook for 1 minute. Sprinkle the flour over the mixture and stir well. Gradually pour in the red wine, scraping up the browned bits from the bottom of the pot. Add the beef stock, Worcestershire sauce, thyme, bay leaves, and browned beef. Stir to combine. Braise until tender: Bring the mixture to a gentle simmer. Cover and transfer to a preheated oven at 325°F (165°C). Cook for approximately 2 hours, checking occasionally, until the beef is beginning to become tender. Prepare the mushrooms and pearl onions: While the beef braises, melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 5 to 7 minutes until golden brown. Add the pearl onions and cook for another 3 minutes, stirring gently. Add the vegetables: Stir the mushrooms, pearl onions, and baby carrots into the Dutch oven. Cover and return to the oven for another 45 to 60 minutes, or until the beef is fork-tender and the carrots are soft but not falling apart. Finish the gravy: Remove the bay leaves. If the sauce is thinner than desired, simmer the stew uncovered on the stovetop for a few minutes until it thickens. Taste and adjust the seasoning. Stir in half of the chopped parsley for a fresh herbal finish. Make the mashed potatoes: Place the potatoes in a large saucepan and cover with cold salted water. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until fork-tender. Drain thoroughly and return the potatoes to the warm pan for 1 minute to remove excess moisture. Mash until creamy: Add the butter, warm milk, and heavy cream. Mash until smooth and fluffy. Season with salt and black pepper to taste. Add a little extra warm milk if needed to achieve your preferred consistency. Serve the festive bowls: Spoon the creamy mashed potatoes into rustic serving bowls. Ladle the beef bourguignon over the potatoes, arranging the tender beef, glossy mushrooms, pearl onions, and roasted-looking baby carrots attractively. Finish with fresh parsley and a light sprinkle of flaky sea salt. Serve immediately while hot. Prep Time: 30 minutes | Cooking Time: 3 hours | Total Time: 3 hours 30 minutes Kcal: Approximately 780 kcal | Servings: 6 servings

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Monday 19 October 2026 12:59:50 GMT