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 Mushroom (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 Onion (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 Kemps Heavy Whipping Cream (4 Tbsp), 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.
