Beef bourguignon with perfect mash, crispy onions and bacon

Beef bourguignon with perfect mash, crispy onions, and bacon is the ultimate comfort dish. Slow-cooked chuck steak in a rich red wine sauce pairs beautifully with creamy mashed potatoes, crispy bacon, and golden onions for a decadent meal.

By Matt Tebbutt
From Saturday Kitchen

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Ingredients

For the beef bourguignon:

• chuck steak 1.5kg/3lb 5oz, diced into 3–4cm chunks
• red wine 750ml/1½ pints
• bay leaves 2
• garlic bulb 1, halved
• fresh thyme bunch
• black peppercorns 1 tsp
• tomato purée 1 tbsp
• chopped tomatoes (tin) 400g
• onion 1, chopped
• carrot 1, peeled and chopped
• celery sticks 2, chopped
• salt and freshly ground black pepper:

For the garnish:

• unsalted butter:: 25g/1oz
• olive oil 2 tbsp
• back bacon 500g/1lb 2oz, chopped
• chestnut mushrooms 500g/1lb 2oz, diced
• shallots 10 small, peeled and left whole
• red wine 500ml/18fl oz
• beef stock 500ml/18fl oz
• flatleaf parsley handful, chopped

For the mash:

• double cream 250ml/9fl oz
• unsalted butter 250g/9oz
• fresh thyme small bunch
• bay leaf 1
• garlic bulb 1, halved
• mashed potatoes 500g/1lb 5oz

For the mash garnish:

• vegetable oil 2 tbsp
• smoked streaky bacon rashers 4, finely chopped after cooking
• crispy onions (shop-bought) 2 tbsp

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Method

The Beef Bourguignon:

1. Add the beef, red wine, bay leaves, garlic, thyme, and peppercorns to a large bowl. Cover and marinate overnight in the fridge.
2. Remove the beef from the marinade and pat it dry. Reserve the marinade for later use.
3. Season the beef with salt and pepper. Heat a casserole dish over medium heat and sear the beef in batches until browned on all sides. This will take about 10 minutes per batch.
4. Add tomato purée, chopped tomatoes, onion, carrot, celery, and the reserved marinade to the casserole. Stir well.
5. Simmer gently with a lid on for approximately 2 hours. Stir occasionally and reduce the sauce as needed.

The Garnish:

1. Melt butter with olive oil in a frying pan. Fry the bacon until crisp.
2. Add mushrooms to the pan and cook until golden brown. Stir in shallots and continue cooking until softened.
3. Add red wine to the pan and reduce by half. Pour in beef stock and simmer until reduced by three-quarters. Stir in parsley and set aside.

The Mash:

1. Add cream, butter, thyme, bay leaf, and garlic to a saucepan. Heat gently to infuse flavours.
2. Sieve the infused cream mixture into a bowl, discarding aromatics.
3. Add the cream mixture to mashed potatoes and mix thoroughly. Push through a fine sieve for an ultra-smooth consistency.

The Mash Garnish:

1. Heat vegetable oil in a frying pan and fry smoked streaky bacon until very crispy. Chop finely once cooled slightly.
2. Toss crispy bacon with shop-bought crispy onions. Sprinkle this mixture over the mash before serving.

To Serve:

1. Spoon creamy mash onto serving plates. Top with beef bourguignon and its rich sauce.
2. Add garnish of crispy onions and bacon for extra texture and flavour.

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Suggested Wine Pairing

Sainsbury’s: Taste The Difference Côtes du Rhône Villages Red Wine

This medium-bodied red offers notes of black cherry and spices that pair beautifully with the rich flavours of beef bourguignon.

Tesco: Finest Châteauneuf-du-Pape Red Wine

A robust red wine with hints of dark fruit and herbs that complements the hearty stew perfectly.

Majestic: Domaine de la Janasse Côtes du Rhône Rouge

This vibrant wine has smooth tannins and earthy undertones that enhance both the beef’s richness and the creamy mash’s decadence.

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What can you serve with this?

1. Crispy French bread: Perfect for soaking up every drop of sauce.
2. Sautéed green beans: Adds a fresh crunch to balance out the richness of the dish.
3. A simple green salad: Provides a refreshing contrast with its light vinaigrette dressing.

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Nutri-score Health Check

This recipe scores a Nutri-Score of C due to its balance of protein-rich beef and nutrient-packed vegetables offset by higher levels of saturated fat from butter and cream. It is indulgent but can fit into a balanced diet when enjoyed occasionally.

Positive Factors:

• Aromatic vegetables: Carrots, celery, onions, shallots, and mushrooms provide essential nutrients like fibre and vitamins.
• Braising technique: Slow cooking enhances flavours without requiring excessive added fats or oils.

Negative Factors:

• Saturated fats: Butter and cream contribute to higher levels of saturated fat in this dish.

The Nutri-Score system evaluates these elements to provide an overall health rating for this delicious French classic!