Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Peel and cut the
Russet Potatoes (2)
in half lengthwise. Next, cut potato halves crosswise into 4 pieces to yield 16 equal chunks and place them in a medium saucepot. Cover with cold water and bring to a boil over high heat.
Step 2
When very tender, approximately 20 minutes, remove from heat, drain in a colander and return to pot with a lid to keep warm. In a small bowl, stir
Beef Bouillon Cube (1)
with 1/2 cup of warm water to make broth and set aside.
Step 3
Meanwhile, wipe the
Cremini Mushrooms (1 cup)
with a damp paper towel and cut it into quarters. Remove stems if desired. Finely chop the
Garlic (1 clove)
and set aside. Mince the
Fresh Chives (6 stalks)
and set aside for garnish.
Step 4
Remove leaves from
Fresh Thyme (3 1/2 Tbsp)
and chop; discard stems and set aside. Dice the
Bacon (1 slice)
into 1/4-inch pieces, set aside, then pat dry the
Beef (1 lb)
.
Step 5
Season beef with 1/4 teaspoon salt and a pinch of pepper and set aside.
Step 6
Fill a second medium saucepot with 5 cups of water and bring to a simmer over medium-high heat. Meanwhile, heat a 3-inch deep large saute pan over medium-high heat, add 2 pats of
Butter (to taste)
, and heat until melted.
Step 7
Add beef and sauté for 5 minutes, turning to brown on all sides. Transfer to a plate.
Step 8
Add diced bacon and cook for 1 minute; stir frequently.
Step 9
Add mushrooms and cook for 5 minutes or until browned.
Step 10
Add garlic,
Tomato Paste (1 tsp)
, and only 1/2 of the chopped thyme; stir. Add
Red Cooking Wine (1/2 cup)
increase the heat and boil for 1 minute. Add
Pearl Onions (1/2 cup)
and broth; bring back to a boil.
Step 11
In a small bowl, stir together 1 Tbsp of cold water and
All-Purpose Flour (1 tsp)
to make a slurry. Slowly add the slurry to the pot while stirring; boil and cook for 1 minute.
Step 12
Return the beef to the pan and cook for 2 minutes or until the sauce thickens and coats the beef. Add a pinch of salt and pepper to taste. Lower heat to low heat and keep warm until plating.
Step 13
Increase the saucepot to high heat and boil the water. Once the water is boiling, trim the ends of the
Green Beans (1 1/2 cups)
and add to the sauce. Cook for 7 minutes, drain, and return to the saucepot.
Step 14
Toss the beans with 1/2 tablespoon of olive oil, a pinch of salt and pepper, and the remaining chopped thyme. Set aside for plating.
Step 15
Finish the potatoes by adding 2 pats of
Butter (to taste)
, only 1/4 cup of
Whipping Cream (1/4 cup)
, 1 teaspoon salt, and 1/2 teaspoon pepper to the cooked potatoes. Reheat, if desired, over low heat. Mash to desired consistency but do not over-mix!
Step 16
Plate mashed potatoes in the center of two plates. Serve the beef bourguignon over potatoes garnished with chopped chives with green beans on the side.
Rate & Review
{{id}}
Discover Deals Near You
Tags
VIEW MORE TAGS VIEW LESS TAGSGeneral Tso's Chicken with Broccoli
Mushroom, Broccolini, and Jack Cheese Custard Tart
Lamb Curry and Turmeric Rice with Cucumber Raita
Miso Salmon with Coconut Basmati Rice
Peanut Noodle Salad
Potato Corn Chowder with Sprouted Grain Baguette
Pan Seared Halibut with Warm Curried Salad
Jumbo Scallops with Wild Mushroom Risotto
Classic Kids Grilled Cheese with Pickled Cucumber
Penne Pesto with Cherry Tomatoes and Mozzarella
Pork Tenderloin with Parmesan Polenta
Szechuan Beef Tenderloin
Curried Coconut Chicken with Dried Cherry
Mustard-Glazed Mushroom Burgers with Golden Fries
Fish Tacos with Chipotle Crema, Corn, and Tomatoes
Linguine Shrimp Fra Diavolo
Recommended Recipes
{{name}}