Boeuf Bourguignon with Roasted Potatoes Recipe | Yummly
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Boeuf Bourguignon with Roasted Potatoes

KITCHENAID
17Ingredients
Seconds
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Ingredients

US|METRIC
4 SERVINGS
  • 3 tablespoons olive oil (divided)
  • 8 ounces chopped bacon
  • 3 pounds beef (top, or chuck roast, cup into large 1 ½ inch chunks)
  • 2 pounds carrots (chopped into large chunks)
  • 2 onions (roughly chopped)
  • 6 cloves garlic (smashed)
  • 1 1/2 pounds crimini mushrooms (halved)
  • 1/2 cup brandy
  • 750 milliliters dry red wine (like a cabernet or zinfandel)
  • 2 cups beef stock
  • 2 tablespoons tomato paste
  • 1 bouquet garni (small fresh herb bundle with thyme, rosemary and a bay leaf)
  • 4 tablespoons butter (softened)
  • 1/4 cup flour
  • salt
  • pepper
  • 3 pounds potatoes (baby golden)
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    Directions

    1. Preheat the oven to 350 degrees F.
    2. Heat 1 tablespoon oil in a large 6 quart dutch oven. Add the bacon and cook over medium heat until brown and crisp. Remove with a slotted spoon and set aside.
    3. Next pat the beef chunks dry with a paper towel and salt and pepper to taste. Brown the beef on all sides. Then remove with a slotted spoon. (Work in two batches if needed).
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