Julia's Beef Bourguignon and Garlic Mashed Potatoes

Ingredients

• •BEEF:
• •1 T. olive oil
• •3 lbs. beef for stew (usually sold in chunks in the meat department)
• •salt and pepper
• •1 large carrot (sliced)
• •1 large red onion (sliced)
• •2 T. all-purpose flour
• •2½ cups red wine (preferably a Beaujolais)
• •1 cup beef stock
• •1 T. tomato paste
• •1 T. fresh thyme leaves
• •1 T. dried bay leaves (crumbled)
• •2 cloves garlic (smashed)
• •ONIONS:
• •1½ T. unsalted butter
• •1½ T. olive oil
• •24 small white boiler onions (peeled)
• •½ cup beef stock
• •3 fresh parsley sprigs
• •2 fresh bay leaves
• •3 fresh thyme sprigs
• •salt and pepper
• •MUSHROOMS:
• •1 T. olive oil
• •2 tsp. unsalted butter
• •½ lb. white mushrooms (wiped clean with a damp paper towel)
• •GARLIC MASHED POTATOES:
• •2 heads garlic
• •4 T. unsalted butter
• •2 T. all-purpose flour
• •1 cup hot whole milk
• •salt and pepper
• •2½ lbs. baking potatoes
• •4 T. unsalted butter
• •3 T. heavy cream
• •¼ cup minced parsley

Instructions

1. Preheat oven to 450°F.
2. Heat the olive oil in an enamel Dutch oven over medium-high heat.
3. Pat the beef dry with a paper towel, and lightly sprinkle with salt and pepper. Make sure the oil is hot, then add in the beef, in batches so as not to crowd the pan, and brown on all sides. Set the browned beef aside, and add the chopped carrots and onion to the pan and cook for a couple minutes until lightly browned.
4. Return beef to the pan, sprinkle with flour all over and toss to coat. Place the pan in the oven uncovered to cook for 4 minutes. Remove from oven, toss again, and place back in the oven for another 4 minutes. Remove it from the oven, and reduce the heat to 325°F.
5. Add in the wine, stock, tomato paste, herbs, and garlic and carefully stir to combine. Cover and place in the oven to 3 to 3½ hours.
6. While the meat is cooking, prepare the onions, mushrooms, and mashed potatoes.
7. Heat the butter and oil in a skillet over medium-high heat. Add in the onions and sauté for about 10 minutes, rolling the onions around, until slightly browned.
8. Add in the stock. Tie together the herbs with some butcher's twine, and add those in, too. Reduce the heat to low, cover, and simmer for 40-50 minutes until tender. Set aside.
9. Quarter the mushrooms.
10. Heat the oil and butter in a skillet over high heat. When the foam from the butter begins to subside, add in the mushrooms. Shake the mushrooms around for about 5 minutes until browned. Remove from heat and set aside.
11. Fill a medium sauce pan with water and bring to a boil. Drop the garlic cloves into boiling water and boil for 2 minutes. Peel the cloves.
12. Empty the water from the sauce pan. Add in 4 tablespoons of butter and heat over low heat. Add in the garlic cloves, cover, and cook for 20 minutes, until tender.
13. Stir in the flour, and stir over low heat until it froths. Add in the hot milk (just heat it for a bit in the microwave), salt, and pepper, and puree in a blender. Return to pan and simmer for 2 more minutes. Set aside.
14. Boil some salted water in a large pot.
15. Peel and quarter your potatoes, then add to the water. Cook until fork tender.
16. Press the potatoes through a potato ricer, mash by hand, or add them to the bowl of your mixer and mix until smooth. Return the potatoes to the pan and cook out any moisture over medium-low heat.
17. Mix in 4 T. butter, 1 T. at a time. Mix in the garlic sauce, and then the cream. Stir in the parsley. Season to taste with salt and pepper.
18. Skim the fat off of the top of the beef bourguignon. Serve over the potatoes, placing the onions and mushrooms around.
19. Serve with a glass of wine 🍷