Bœuf Bourguignon with Mashed Potatoes Beef Stew with Mashed Potatoes

Preheat the oven to 180°C.

Cut the beef chuck into 3 cm cubes and season with salt and pepper. Cut the bacon into 1 cm strips.

Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat for 1 minute. Add the bacon and cook for 3–4 minutes, stirring occasionally, until crispy. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.

In the same pot, sear the beef cubes in batches (do not crowd) for 3–4 minutes per side until browned all over. Transfer the beef to a plate.

Reduce heat to medium. Add the diced onion, sliced carrots, and minced garlic; cook for 4–5 minutes until softened. Stir in the tomato paste and flour, cook for 1 minute.

Return the beef and bacon to the pot. Pour in the red wine and beef broth, add the thyme, and bring to a simmer. Cover the pot and transfer to the preheated oven; cook for 25–30 minutes until the beef is tender.

While the stew cooks, peel and quarter the potatoes. Place them in a large pot, cover with cold salted water, and bring to a boil over high heat. Reduce heat and simmer for 15–20 minutes until fork-tender. Drain and return to the pot.

Add the butter and milk to the potatoes and mash until smooth. Season with salt to taste. When the stew is done, stir in the sliced mushrooms and let sit for 2 minutes to soften. Serve the stew over the mashed potatoes.