Julia’s Beef Bourguignon and Garlic Mashed Potatoes Recipes

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Hey there, welcome to our recipe blog. Below you can obtain an overview on how to make really tasty Julia’s Beef Bourguignon and Garlic Mashed Potatoes dishes. The production process is extremely simple, you simply need to follow the approaches that we have created on this web page. The adhering to are the stages of exactly how to prepare Julia’s Beef Bourguignon and Garlic Mashed Potatoes. Please adhere to the instructions well.

Totally YUMMY!  This Julia’s Beef Bourguignon and Garlic Mashed Potatoes is one of my all-time faves for serving friends on the weekend!  We make this almost every year for friends, and they love it.


1/2 tbsp olive oil
around 8 ounces of salt pork, any skin removed, and sliced into 1/2-inch strips
3 lbs beef for stew (This will usually be sold in chunks in the meat department; if it’s not, cut your meat into about 2-inch chunks. The cuts you’re looking for are: rump, chuck, sirloin tip, top round, or bottom round.)
salt and pepper
1 large carrot, sliced
1 red onion, sliced
2 tbsp all-purpose flour
2 and 1/2 cups red wine (preferably a Beaujolais, Cotes du Rhone, Bordeaux-St, Emilion, Burgundy, or Chianti)
1 cup beef stock
1 tbsp tomato paste
1-2 tsp fresh thyme leaves
1-2 dried bay leaves, crumbled
2-3 cloves garlic, smashed

1 and 1/2 tbsp unsalted butter
1 and 1/2 tbsp olive oil
about 2 dozen small white boiler onions, peeled
1/2 cup beef stock
3-4 fresh parsley sprigs
2 fresh bay leaves
3-4 fresh thyme sprigs
salt and pepper

1 tbsp olive oil
2 tbs unsalted butter
1/2 lb white mushrooms, wiped clean with a damp paper towel

2 heads of garlic, cloves separated
4 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup hot whole milk
salt and pepper
2 and 1/2 lbs baking potatoes
4 tbsp unsalted butter
3-4 tbsp heavy cream
1/4 cup minced parsley


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