Boeuf Bourguignon with Kale Mashed Potatoes
This French-inspired beef stew features tender beef braised in red wine with pearl onions, mushrooms, and carrots, served alongside creamy kale mashed potatoes. Rich, savory, and deeply flavorful, it's a sophisticated dinner for special occasions or weekend gatherings. The addition of kale to the potatoes brings earthiness and color to the traditional pairing, making this version more modern while respecting classic bourguignon technique.
Ingredients
- 1 ⅓ kilogram beef chuck or brisket, cubed
- 3 ½ oz lardon or pancetta, dicedpancetta or bacon1:1flavor_modifier
adds smokiness if bacon used
- 3 tablespoon butter
- 1 onion, diced
- 4 clove garlic, minced
- 3 carrot, peeled and sliced
- 11 oz button mushroom, quarteredcremini or portobello1:1texture_modifier
larger caps need longer cooking
- 12 pearl onion, peeled and trimmed
- 1 bottle red wine
- 2 bay leaf
- 1 sprig fresh thyme
- 2 sprig fresh parsley
- 1 kilogram potato, peeled and cut
- 4 tablespoon salted butter
- 7 oz kale, roughly chopped
- 1 ¼ cups milkheavy cream300mlFull guide →
- sea salt(optional)
- ground black pepper(optional)
Instructions
- 1
Cube beef into 2-1 ⅛" pieces and dice lardon. Set aside.
- 2
Dice onion, mince garlic, peel and trim pearl onions. Place in one bowl.
- 3
Peel and slice carrots and quarter mushrooms. Set aside in another bowl.
- 4
Melt 2 tablespoon butter in pan over medium heat. Sear beef 4 minutes, stirring occasionally. Drain, reserve liquid, set aside.
- 5
Melt remaining 1 tablespoon butter. Add onion, pearl onions, and garlic. Cook 4 minutes until sweating and lightly browned.
- 6
In the last minute, add lardon to crisp.
- 7
Add carrots and mushrooms. Cook 5-7 minutes until soft.
- 8
Pour in red wine and reduce 15 minutes to cook off alcohol.
- 9
Return beef and reserved juices to pan (add water if needed to cover). Bundle bay leaves, thyme, and parsley stems into bouquet garni. Add to pot.
- 10
Cook over low heat 1 hour.
- 11
Peel and cut potatoes. Place in cold water, bring to boil. Cook 20-30 minutes until fork-tender.
- 12
Slice kale horizontally into roughly 1/2-inch pieces. Melt 2 tablespoon salted butter in frying pan over medium to medium-high heat. Fry kale 5 minutes until soft.
- 13
Drain potatoes. Add milk to pot. Mash potatoes into milk with potato masher or heavy whisk until smooth.
- 14
Stir in remaining 2 tablespoon salted butter and cooked kale. Mix until combined. Season to taste with salt and pepper.
- 15
Remove bouquet garni from bourguignon. Season to taste with salt and pepper.
- 16
Serve bourguignon alongside kale mashed potatoes.
Tips
Pat beef dry before searing to ensure better browning and crust development on all sides.
Make the bourguignon a day ahead and refrigerate. The flavors deepen overnight and reheating is simple.
Use a robust red wine like Burgundy or Cotes du Rhone that you would drink; avoid cooking wines.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently over low heat on stovetop, adding splash of water if sauce thickens. Freezes up to 3 months; thaw overnight in refrigerator before reheating.
Prepare bourguignon fully one day ahead. Cook potatoes day-of for best texture, or make ahead and reheat gently. Kale can be cooked 2 hours ahead and reheated.
Spoon bourguignon into bowls or plates. Mount kale mashed potatoes alongside or underneath. Garnish with fresh parsley. Serve with crusty bread and remaining red wine.
Common Mistakes
Do not skip the searing step to avoid pale, steamed beef that lacks depth of flavor.
Do not rush the wine reduction to avoid harsh alcohol taste overpowering the stew.
Do not overcook potatoes to avoid gluey, gummy mashed potatoes from overworking the starch.
Do not add cold milk directly to mashed potatoes to avoid lumps; warm it slightly first.
Substitutions
Dairy-Free Swaps
General Alternatives
adds smokiness if bacon used
larger caps need longer cooking
FAQ
Can I make this without wine?
Substitute 1 bottle red wine with 500ml beef stock mixed with 250ml balsamic or red wine vinegar. The stew will lack complexity and acidity, so add 1 tablespoon tomato paste to deepen flavor.
What if my beef isn't tender after 1 hour?
Continue cooking 15-30 minutes longer. Tougher cuts need more time. Test by piercing with fork; meat should shred easily. Low heat is critical to avoid tough meat.
How long can I keep this and can I freeze it?
Refrigerate covered up to 4 days. Freezes up to 3 months; thaw overnight in fridge. Reheat gently on stovetop over low heat, adding water if sauce thickened. Potatoes are best made fresh but keep refrigerated 3 days.