Braised Beef Bourguignon with Mashed Potatoes

Finding a comforting dinner that feels special enough for weekend entertaining but won’t keep you stuck in the kitchen all day can be tricky. You want something that tastes like you’ve been cooking for hours, but realistically, who has time to babysit a pot all afternoon, especially when you’ve got family activities and weekend errands to juggle?

That’s where this beef bourguignon with mashed potatoes comes in perfectly. It delivers all that rich, wine-braised flavor you’re craving, but with a streamlined approach that actually fits into real life, plus those creamy mashed potatoes make it a complete meal everyone will love.

What Kind of Beef Should I Use?

Chuck roast is absolutely perfect for beef bourguignon because it’s a tougher cut that becomes incredibly tender when braised slowly. You could also use beef chuck shoulder or even short ribs if that’s what you have on hand – all of these cuts have enough marbling and connective tissue to break down beautifully during the long cooking process. When shopping, look for a piece that has good marbling throughout, as those white streaks of fat will melt and add richness to your dish. Don’t worry if the meat looks a bit tough when raw – that’s exactly what you want for this recipe since the slow braising will transform it into fork-tender perfection.

Options for Substitutions

This classic French dish is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chuck roast: Chuck is really the best choice here since it becomes tender during the long braising process. If you must substitute, try beef short ribs or bottom round, but avoid lean cuts like sirloin as they’ll turn tough.
• Red wine: A good Burgundy is traditional, but any dry red wine like Pinot Noir, Merlot, or Cabernet will work. In a pinch, you can use additional beef broth plus 2 tablespoons of red wine vinegar, though you’ll lose some of that rich wine flavor.
• Pearl onions: These can be a pain to peel! You can use frozen pearl onions (no peeling required) or substitute with regular yellow onions cut into large chunks.
• Cremini mushrooms: Button mushrooms work just fine, or try baby bellas if you want something with a bit more flavor. Shiitake mushrooms are also a nice upgrade if you’re feeling fancy.
• Fresh thyme: Dried thyme works too – just use 1 tablespoon instead of the 6 fresh twigs. The flavor won’t be quite as bright, but it’ll still taste great.
• Yukon gold potatoes: For the mashed potatoes, russets will give you fluffier results, while red potatoes will be a bit more dense. Either way works fine – just adjust your liquid accordingly.
• Half & half: Heavy cream makes richer mashed potatoes, while whole milk keeps them lighter. You can even use warm beef broth for extra savory flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef bourguignon is not browning the beef properly – you need to sear those chuck roast pieces in small batches over high heat until they develop a deep, caramelized crust, which creates the rich flavor foundation for the entire dish. Another common error is using cheap cooking wine instead of a decent bottle you’d actually drink, since the wine’s flavor concentrates as it cooks and becomes a major component of the sauce. Don’t rush the braising process either – this dish needs at least 2-3 hours of low, slow cooking to break down the tough connective tissues in the chuck roast into tender, fall-apart meat. For the mashed potatoes, avoid over-mixing once you add the dairy, as this activates the starch and turns your fluffy potatoes into a gluey mess – fold in the half & half gently with a wooden spoon instead of using a mixer.

What to Serve With Beef Bourguignon?

Since this recipe already comes with creamy mashed potatoes, you’re pretty much set for a complete meal! A simple side salad with mixed greens and a light vinaigrette helps cut through all that rich, wine-braised beef and balances out the hearty flavors. I love adding some crusty French bread or dinner rolls on the side – they’re perfect for soaking up any extra sauce from the bourguignon. For a pop of color and freshness, try steamed green beans or roasted Brussels sprouts, which pair beautifully with the earthy mushrooms and herbs already in the dish.

Storage Instructions

Refrigerate: Beef bourguignon actually gets even better after a day or two in the fridge! Store the stew and mashed potatoes separately in airtight containers for up to 4 days. The flavors in the beef really develop and deepen overnight, making your leftovers taste amazing.

Freeze: The beef bourguignon freezes wonderfully for up to 3 months in freezer-safe containers or bags. I don’t recommend freezing the mashed potatoes though – they can get a bit grainy when thawed. Just make fresh potatoes when you’re ready to serve the frozen stew.

Warm Up: Gently reheat the beef bourguignon on the stovetop over medium-low heat, stirring occasionally until heated through. For the mashed potatoes, warm them in the microwave or on the stove with a splash of cream or milk to bring back that creamy texture. Everything tastes just as good as the first day!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3450-3750
• Protein: 190-210 g
• Fat: 200-220 g
• Carbohydrates: 195-215 g

Ingredients

For the beef and stew:

• 2 lb chuck roast, diced
• 5 slices bacon
• 6 medium carrots
• 1/2 onion
• 2 cloves garlic, minced
• 6 sprigs fresh thyme
• 1/3 cup chopped parsley
• 2 bay leaves
• 1 cup red wine
• 2 cups beef broth
• 1 tbsp flour
• Salt, to taste
• 1 tsp ground white pepper or black pepper

For the thickener and finishing:

• 2 tbsp melted butter
• 1 tbsp flour
• 5 tbsp butter (divided: 3 for mashed potatoes, 2 for brushing top)

For the mashed potatoes:

• 1.5 lb yukon gold potatoes
• 1/4 cup half & half
• Salt, to taste
• 1 tsp ground white pepper or black pepper
• 3 tbsp unsalted butter

For the mushroom-onion mixture:

• 2 cups pearl onions
• 1 cup diced cremini mushrooms
• 2 tbsp unsalted butter
• Lemon juice, to taste

To garnish:

• Chopped chives
• More parsley

Step 1: Prepare and Sear the Beef

• 2 lb chuck roast, diced
• 1 tbsp flour
• Salt, to taste
• 1 tsp ground white pepper or black pepper

Preheat your oven to 400°F.

In a small bowl, whisk together 1 tablespoon flour (from the ingredient list), a generous pinch of salt, and 1 teaspoon ground white or black pepper.

Toss the diced chuck roast in the flour mixture to coat.

In a deep, oven-safe braising dish, heat a bit of oil over medium-high heat.

Shake off excess flour and add the coated chuck roast in batches, searing for about 2 minutes per side until browned.

Remove finished pieces to a plate and continue searing the rest.

Searing in batches lets you get a beautiful caramelization instead of steaming the beef, which adds a lot of flavor.

Step 2: Prepare Mashed Potatoes

• 1.5 lb Yukon gold potatoes
• 1/4 cup half & half
• 3 tbsp unsalted butter
• Salt, to taste
• 1 tsp ground white pepper or black pepper

Bring a large pot of water to a boil.

Meanwhile, peel and roughly chop the Yukon gold potatoes.

Add the potatoes to the boiling water and cook until fork-tender, about 25 minutes.

Once cooked, strain the potatoes and transfer to a large bowl.

Add 1/4 cup half & half, 3 tablespoons butter, a generous amount of salt (to taste), and 1 teaspoon ground white or black pepper.

Mash well until smooth and set aside.

I like to use really creamy Yukon gold potatoes for their buttery texture.

Step 3: Make the Stew Base

• 5 slices bacon
• 6 medium carrots
• 1/2 onion
• 2 cloves garlic, minced
• 1/3 cup chopped parsley
• 6 sprigs fresh thyme
• 2 cups beef broth

In the same braising dish used for the beef, chop the bacon and cook over medium heat until crispy.

Pour in about 1/4 cup beef broth to help deglaze the pan, scraping up all those delicious browned bits.

Then add the chopped carrots and diced onion.

Cook for 5-6 minutes, stirring occasionally.

Add in the minced garlic, chopped parsley (reserve a little for garnish), and sprigs of fresh thyme.

Stir everything together to combine.

Step 4: Simmer and Oven-Braise the Stew

• seared beef from Step 1
• remaining beef broth from 2 cups
• 1 cup red wine
• 2 bay leaves
• 2 tbsp melted butter
• 1 tbsp flour
• Salt, to taste
• 1 tsp ground white pepper or black pepper

Return the seared beef from Step 1 to the pot with the vegetables.

Add in remaining beef broth and red wine.

Tuck in the bay leaves and bring the mixture to a gentle simmer for about 10 minutes.

Meanwhile, whisk together 2 tablespoons melted butter and 1 tablespoon flour to make a slurry.

Stir this slurry into the pot to help thicken the stew.

Season with additional salt and pepper to taste.

Cover the braising dish and transfer to the oven.

Bake for 1 hour and 15 minutes.

I always make sure to check for seasoning before popping it in the oven to lock in those flavors.

Step 5: Prepare the Pearl Onions and Mushrooms

• 2 cups pearl onions
• 1 cup diced cremini mushrooms
• 2 tbsp unsalted butter
• Salt, to taste
• Lemon juice, to taste

While the stew bakes, bring a small pot of water to a boil.

Add the pearl onions and blanch for 2 minutes, then transfer to an ice bath to loosen their skins.

Peel the first layer off and set aside.

Dice the cremini mushrooms.

In a skillet, melt 2 tablespoons unsalted butter and add a splash of oil.

Sear the prepared mushrooms and blanched pearl onions together until the mushrooms are browned and the onions are tender.

Season with a little salt and a squeeze of lemon juice at the end.

I like to add a bit of lemon juice here because it really brightens up the flavor of the rich stew.

Step 6: Finish the Stew and Bake with Mashed Potatoes

• beef stew from Step 4
• pearl onions and mushrooms from Step 5
• mashed potatoes from Step 2
• 2 tbsp melted butter
• beef broth (if needed)

After about 1 hour in the oven, remove the braising dish and stir in the sautéed pearl onions and mushrooms from Step 5.

If the stew looks dry, add a splash of beef broth.

Cover and bake for an additional 25 minutes.

(Optional: Remove the dish from the oven and shred some of the beef if desired—this makes for an easier, more homestyle feel.) Using an ice cream scoop or spoon, add generous mounds of mashed potatoes from Step 2 over the top of the beef mixture.

Brush the top with 2 tablespoons melted butter, then return dish to the oven and bake at 400°F for 20 minutes.

Broil for just a few minutes at the end to get a nicely browned top.

For a really golden crust, I sometimes sprinkle a touch of extra butter or flaky salt right before broiling.

Step 7: Garnish and Serve

• Chopped chives
• More parsley

Remove the dish from the oven and let it cool for a few minutes.

Finish with chopped chives and the remaining fresh parsley.

Enjoy your savory beef and mashed potato bake!

I like to add generous fresh herbs just before serving for a pop of color and freshness.

Braised Beef Bourguignon with Mashed Potatoes

Delicious Braised Beef Bourguignon with Mashed Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 42 minutes mins

Total Time 2 hours hrs 32 minutes mins

Servings 4

Calories 3600 kcal

Ingredients

  

For the beef and stew:

• 2 lb chuck roast, diced
• 5 slices bacon
• 6 medium carrots
• 1/2 onion
• 2 cloves garlic, minced
• 6 sprigs fresh thyme
• 1/3 cup chopped parsley
• 2 bay leaves
• 1 cup red wine
• 2 cups beef broth
• 1 tbsp flour
• Salt, to taste
• 1 tsp ground white pepper or black pepper

For the thickener and finishing:

• 2 tbsp melted butter
• 1 tbsp flour
• 5 tbsp butter (divided: 3 for mashed potatoes, 2 for brushing top)

For the mashed potatoes:

• 1.5 lb Yukon gold potatoes
• 1/4 cup half & half
• Salt, to taste
• 1 tsp ground white pepper or black pepper
• 3 tbsp unsalted butter

For the mushroom-onion mixture:

• 2 cups pearl onions
• 1 cup diced cremini mushrooms
• 2 tbsp unsalted butter
• Lemon juice, to taste

To garnish:

• Chopped chives
• More parsley

Instructions

 

• Preheat your oven to 400°F. In a small bowl, whisk together 1 tablespoon flour (from the ingredient list), a generous pinch of salt, and 1 teaspoon ground white or black pepper. Toss the diced chuck roast in the flour mixture to coat. In a deep, oven-safe braising dish, heat a bit of oil over medium-high heat. Shake off excess flour and add the coated chuck roast in batches, searing for about 2 minutes per side until browned. Remove finished pieces to a plate and continue searing the rest. Searing in batches lets you get a beautiful caramelization instead of steaming the beef, which adds a lot of flavor.
• Bring a large pot of water to a boil. Meanwhile, peel and roughly chop the Yukon gold potatoes. Add the potatoes to the boiling water and cook until fork-tender, about 25 minutes. Once cooked, strain the potatoes and transfer to a large bowl. Add 1/4 cup half & half, 3 tablespoons butter, a generous amount of salt (to taste), and 1 teaspoon ground white or black pepper. Mash well until smooth and set aside. I like to use really creamy Yukon gold potatoes for their buttery texture.
• In the same braising dish used for the beef, chop the bacon and cook over medium heat until crispy. Pour in about 1/4 cup beef broth to help deglaze the pan, scraping up all those delicious browned bits. Then add the chopped carrots and diced onion. Cook for 5-6 minutes, stirring occasionally. Add in the minced garlic, chopped parsley (reserve a little for garnish), and sprigs of fresh thyme. Stir everything together to combine.
• Return the seared beef from Step 1 to the pot with the vegetables. Add in remaining beef broth and red wine. Tuck in the bay leaves and bring the mixture to a gentle simmer for about 10 minutes. Meanwhile, whisk together 2 tablespoons melted butter and 1 tablespoon flour to make a slurry. Stir this slurry into the pot to help thicken the stew. Season with additional salt and pepper to taste. Cover the braising dish and transfer to the oven. Bake for 1 hour and 15 minutes. I always make sure to check for seasoning before popping it in the oven to lock in those flavors.
• While the stew bakes, bring a small pot of water to a boil. Add the pearl onions and blanch for 2 minutes, then transfer to an ice bath to loosen their skins. Peel the first layer off and set aside. Dice the cremini mushrooms. In a skillet, melt 2 tablespoons unsalted butter and add a splash of oil. Sear the prepared mushrooms and blanched pearl onions together until the mushrooms are browned and the onions are tender. Season with a little salt and a squeeze of lemon juice at the end. I like to add a bit of lemon juice here because it really brightens up the flavor of the rich stew.
• After about 1 hour in the oven, remove the braising dish and stir in the sautéed pearl onions and mushrooms from Step 5. If the stew looks dry, add a splash of beef broth. Cover and bake for an additional 25 minutes. (Optional: Remove the dish from the oven and shred some of the beef if desired—this makes for an easier, more homestyle feel.) Using an ice cream scoop or spoon, add generous mounds of mashed potatoes from Step 2 over the top of the beef mixture. Brush the top with 2 tablespoons melted butter, then return dish to the oven and bake at 400°F for 20 minutes. Broil for just a few minutes at the end to get a nicely browned top. For a really golden crust, I sometimes sprinkle a touch of extra butter or flaky salt right before broiling.
• Remove the dish from the oven and let it cool for a few minutes. Finish with chopped chives and the remaining fresh parsley. Enjoy your savory beef and mashed potato bake! I like to add generous fresh herbs just before serving for a pop of color and freshness.