Beef Bourguignon with Mashed Potatoes

Ingredients:

For the Beef Bourguignon:

2 lbs (900 g) beef chuck, cut into chunks

2 tbsp olive oil

Salt and black pepper (to taste)

1 cup pearl onions, peeled

3 garlic cloves, minced

2 tbsp all-purpose flour

2 cups red wine

1 ½ cups beef broth

2 tbsp tomato paste

2 bay leaves

1 tbsp fresh thyme

1 cup carrots, sliced

1 cup mushrooms, sliced

For the Mashed Potatoes:

2 lbs (900 g) potatoes, peeled and cubed

½ cup whole milk (warm)

4 tbsp unsalted butter

Salt and black pepper (to taste)

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Instructions:

1. Prepare the Beef Bourguignon:

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Season beef chunks with salt and pepper, then sear them in batches until browned. Remove and set aside.

In the same pot, add pearl onions and garlic. Sauté for 2-3 minutes.

Sprinkle flour over the onions and stir for 1 minute.

Deglaze the pot with red wine, scraping up any browned bits.

Add beef broth, tomato paste, bay leaves, thyme, carrots, mushrooms, and the seared beef. Stir well.

Bring to a boil, then reduce heat to low and simmer for 2-3 hours until the beef is tender.

2. Make the Mashed Potatoes:

Boil potatoes in salted water until fork-tender, about 15-20 minutes.

Drain and mash the potatoes.

Mix in warm milk and butter. Season with salt and pepper to taste.

3. Assemble and Serve:

Serve the beef bourguignon over the creamy mashed potatoes. Garnish with fresh thyme if desired.

Enjoy this hearty, comforting meal!