Beef Bourguignon with Creamy Mash

Name: Beef Bourguignon with Creamy Mash
Prep time: 30 min
Cook time: 180 min
Ingredients: 1.5 kg beef chuck or shin (cut into generous cubes); 750 ml good red wine; 2 garlic cloves (crushed); 4 sprigs fresh thyme; Small bunch parsley stalks; 1 tsp cracked black peppercorns; 120 g smoked streaky bacon or pancetta (diced); 2 tbsp olive oil; 1 large onion (diced); 2 carrots (diced); 1 celery stick (diced); 1 tbsp tomato purée; 400 ml rich beef stock; 1 tbsp brandy (optional, but beautiful); 200 g baby onions or shallots (peeled); 250 g button mushrooms (halved); 25 g butter; Sea salt and freshly ground black pepper; Chopped parsley and a little orange zest (to finish); 1.2 kg floury potatoes (Roosters or Maris Piper work perfectly); 100 ml whole milk; 100 ml double cream; 75 g butter; Sea salt and white pepper

There are few dishes more comforting than a slow-cooked Beef Bourguignon — rich, deep, and quietly luxurious. This version is all about patience, good ingredients, and letting time do the work. Paired with creamy, buttery mash, it’s French farmhouse cooking at its finest — hearty, elegant, and deeply satisfying.

Ingredients

For the Bourguignon

1.5 kg beef chuck or shin cut into generous cubes
750 ml good red wine
2 garlic cloves crushed
4 sprigs fresh thyme
Small bunch parsley stalks
1 tsp cracked black peppercorns
120 g smoked streaky bacon or pancetta diced
2 tbsp olive oil
1 large onion diced
2 carrots diced
1 celery stick diced
1 tbsp tomato purée
400 ml rich beef stock
1 tbsp brandy optional, but beautiful
200 g baby onions or shallots peeled
250 g button mushrooms halved
25 g butter
Sea salt and freshly ground black pepper
Chopped parsley and a little orange zest to finish

For the Creamy Mash

1.2 kg floury potatoes Roosters or Maris Piper work perfectly
100 ml whole milk
100 ml double cream
75 g butter
Sea salt and white pepper

Method

Marinate the beef.

Place the beef in a large bowl with the wine, garlic, thyme, parsley stalks, and cracked peppercorns. Cover and marinate overnight — this gives depth and tenderness.

Brown the base.

The next day, strain the beef, reserving the wine. Pat the meat dry with kitchen paper (this helps it brown beautifully). In a heavy casserole dish, fry the bacon until golden and crisp. Remove and set aside.

Build the flavour.

Add a little olive oil to the same pan and brown the beef in batches. Don’t rush this step — it’s where the flavour builds. Set aside.

Soften the vegetables.

In the same pan, add the onion, carrot, and celery. Cook gently for 8–10 minutes until soft and golden. Stir through the tomato purée and cook for 2 minutes to caramelise.

Deglaze and simmer.

Pour in the reserved wine, beef stock, and brandy if using. Return the beef and bacon to the pan. Season lightly, bring to a simmer, then cover and cook gently for 2½–3 hours until the beef is meltingly tender.

Finish the garnish.

In a separate pan, glaze the baby onions in butter with a pinch of sugar and splash of water until golden and soft. Sauté the mushrooms in butter until lightly browned.

Bring it all together.

Add the glazed onions and mushrooms to the casserole. Simmer uncovered for 15 minutes to let the sauce reduce and gloss. Finish with chopped parsley and a whisper of orange zest for brightness.

Creamy Mash

Boil peeled potatoes in salted water until tender. Drain well and allow them to steam dry for a few minutes. Pass through a potato ricer or mash until smooth. Warm the milk and cream together, stir into the potatoes with the butter, and season generously with sea salt and white pepper.

To serve:

Spoon a generous mound of creamy mash into warm bowls and ladle the glossy Bourguignon over the top. Scatter with parsley — a bowl of slow-cooked comfort that tastes like care and calm.

Back to recipes

Prep Time: 30

Cook Time: 3

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