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Beef bourguignon recipe for two.
Itโs so romantic around here today, that I can hardly stand it!
As someone whose love language is doing things for someone, like, ahem: cooking, this romantic dinner for two is the only thing I want for our next date night at home.
It bakes for 2 hours in the oven, but you can absolutely do it the day before. I actually recommend cooking it the day before and letting it rest in the fridge overnight. The flavors bloom overnight, plus you can skim off any fat before re-heating and serving.
If it were me, I would make the beef bourguignon the day before Valentineโs Day and the mashed potatoes right before serving. Alternatives to mashed potatoes include buttered egg noodles and a fresh toasty baguette.
Beef bourguignon for two is a labor of love, yes, because those tiny onions donโt peel themselves. However, when youโre peeling all 6 ounces (about a dozen baby onions) and youโre thinking youโll never do this again, just stay with me.
Once you sear the onions and cook them in beef broth until its thick and syrupy, youโll vow to make this at least once a month. I canโt explain the deliciousness that is seared baby onions with thyme sprigs and reduced beef broth. Itโs last-meal-on-Earth worthy; itโs first-date-worthy; itโs Valentineโs Day worthy!
Since weโre cooking for two here, we only need a few slices of bacon and a half-pound of beef tips. But hey, at least you only have to peel a dozen baby onions!
The beef stew part (also called Beef Burgundy) is cooked separately in the oven, while the mushrooms and onions cook in a skillet. Before serving, everything gets stirred together and poured over creamy mashed potatoes.
Youโve got to get in on this!
Isnโt that the cutest heart-shaped pot? Itโs a tiny 2-quart braised from Le Creuset in the shape of a heart! My husband got it for me last year for Valentineโs Day, and Iโve kept it on my stove ever since. Iโm crossing my fingers the pink one is my gift this year!
Beef Bourguignon for Two
Beef Bourguignon for Two. A French stew made with red wine, beef, and seared onions and mushrooms.
Ingredients
- 3 oz bacon (3 slices), chopped
- 1/2 pound beef stew meat
- 1 carrot, sliced into 1" chunks
- 1/2 red onion, sliced
- 1 tablespoon all-purpose flour
- 1 cup red wine
- 3/4 cup beef broth
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 garlic clove, crushed
- salt, as you go
- freshly cracked black pepper, as you go
For the onions:
- 6 ounces baby onions (~1 dozen)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/4 cup beef broth
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 thyme sprig
For the mushrooms:
- 12 button mushrooms, quartered
- 1/2 tablespoon olive oil
- 1 tablespoon unsalted butter
For the mashed potatoes:
- 3 Russet potatoes
- 1 cup buttermilk
- 4 tablespoons unsalted butter
- salt, to taste
- freshly ground black pepper, to taste
- fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 325 degrees.
- In a 2-quart cast iron braising pot, add the chopped bacon. Turn the heat to medium, and cook the bacon while occasionally stirring until it's no longer pink and is starting to crisp up. Remove it form the pan with a slotted spoon, leaving the bacon grease in the pan. Set it aside.
- Generously sprinkle salt and pepper over the beef chunks, and then add them to the pan you just removed the bacon from. Sear the beef on all sided until golden brown (but don't worry about cooking it through).
- Add the sliced carrot and red onion to the pan. Cook for 3-5 minutes, stirring occasionally.
- Sprinkle the flour over the vegetables and meat, cook for 1 minute while stirring.
- Add the wine, beef broth, thyme sprigs, bay leaf, tomato paste, and garlic clove to the pan. Add back the bacon pieces and a final big pinch of salt and pepper.
- Place the lid on the pot, and move it to the oven. Cook for 2 hours, stirring after one hour.
- About an hour before the time goes off, peel the onions and slice off the root ends.
- Place the whole onions in a skillet with the butter and olive oil. Turn the heat to medium-high, and sear the onions until they start to caramelize in a few places, about 5-6 minutes.
- Add the beef broth, bay leaf, thyme sprig, and a big pinch of salt and pepper to the skillet. Lower the heat to medium-low, and cook until the beef broth reduces to a syrupy liquid, and the onions are meltingly soft.
- Pour the onion mixture into a bowl.
- Without wiping out the pan, add the mushrooms, olive oil and butter. Turn the heat to medium, and cook until the mushrooms are starting to caramelize around the edges, about 7-8 minutes. Remove the mushrooms from the pan, and add them to the onions.
- When the beef is done cooking in the oven, remove the lid to stir in the onions and mushrooms.
- Meanwhile, make the mashed potatoes: peel and chop the potatoes. Place them in a saucepan, cover with cold water, and bring to a gentle boil. Cook until tender, about 10-15 minutes. The potatoes are done when they slide off of a knife when poked.
- Drain the potatoes, and place them back in the saucepan. Add the buttermilk and butter. Place the lid on the pan and let it rest for 5 minutes. Remove the lid, and then mash the potatoes with a potato masher. Add salt and pepper to taste.
- Divide the mashed potatoes between two bowls. Top with a generous serving of the stew. Sprinkle with parley before serving.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 1327Total Fat: 70gSaturated Fat: 32gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 251mgSodium: 2123mgCarbohydrates: 89gFiber: 11gSugar: 18gProtein: 68g
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Looks really goodโฆ
In the picture of ingredients in the pot pre-cooking it looks like tomato puree is in there, however this isnโt mentioned in the ingredients or instructions, please can you confirm?
Also, when youโre reducing the stock with the baby onions on a medium heat, how long approx does this process take?
Thanks!
Good catch, Carly! I just added 1 TB of tomato paste to the recipe. Not sure how that got left out! Itโs good even without, though!
I believe the tablespoon of tomato paste is listed for the onions but shown with the beef. When should it be added? And should it be once or twice?
I made this once before and it turned out great! Iโd love to make it again, it just takes so long, so Iโd like to try and make it the day before! Any recommendations on how to best heat it up? I just donโt want to overcook or dry out the meat in efforts to heat it up.
Itโs great to make it the day before, scrape the fat off and reheat. I donโt think you can over-cook the meat as long as you heat on low gently on the stove. I wouldnโt heat in the microwave or oven. Good luck :)
Made this. It was SUPER good, except I will say one thing based on my own mistake: grape juice does not work as an adequate substitute for the wine like it will in some recipes. Definitely came out quite sweet. Since I donโt drink wine, I need a swap, but I think next time Iโll just use beef broth for all of the liquid.
Hi Christina! Iโm making this for my husband and I, but canโt find the baby onions. Can I sub shallots instead, or you feel quartered yellow/white onions would work better? Thank you for your time!!
This sounds delicious and looks rich. I have lately been looking for recipes for just the two of us. And then I am thinking about the 2 of us heading to the Cape for just a few days in the fall. To cut expenses and make things nice I want to make a couple of meals to take and reheat. I think this would be special. I will do a dry run to make sure we like it.
I made this last night. It was very good. This recipe looks like a streamlined, less finicky, version of the recipe in Mastering the Art of French Cooking. Iโm going to keep this recipe in my rotation. Thanks.
I noticed that the Tomato Paste was listed with the onions and not with the beef, where it is actually used.
Would it be okay to omit mushrooms? Or replace them with something else? I live with picky eaters :)
Yes, totally omit :)
What kind of red wine did you use?
Dry. not sweet. Cabernet Sauvignon.
I have a filet mignon tail left from a whole tenderloin. Would that work in place of the stew beef?
Yes
This is delicious! Made it for Christmas dinner for me and my hubby. I made it the day before to let the flavors mingle. I served it over instant mashed potatoes and a slice of French onion bread from TJs. Pretty much perfection. It reheated like a dream โ I threw it in a pan on the stove.