Beef Bourguignonne / Garlic Cheese Bread / Creamy Mashed Potatoes



For our wedding someone got us a gift certificate for Williams Sonoma with a jar of Beef Bourguignonne Braising Paste. I typically like to make most sauces from scratch but I gave it a try on a wet, cold, long day at work. It was very easy. One of these days I will try the real recipe since I’ve only tried the jar. Recipe below. The jar recipe called for additional ingredients and then you basically pan fry for a bit and then slow cook. It was such a yummy comfort meal especially with French bread and creamy mashed potatoes.

Ingredients for Beef Bourguignonne:
1 x 24.5 oz. jar of Beef Bourguignonne from Williams Sonoma
3-4 pounds of Beef Chuck Roast Boneless USDA Choice (Costco) $3.99 per pound
1/2 pound bacon (Albertson’s meat department)
2 cups pearl onions
1/2 pound baby carrots
1 tbs. olive oil
Directions for Beef:
In a large frying pan over medium-high heat, warm oil
Add bacon: cook 5-8 minutes. Drain on paper towels. Cut bacon into 1/4-inch pieces
Pour off all but 1 tbsp.. fat from pan
Add beef: brown on all 4 sides 8-10 minutes
Transfer beef to slow cooker
Add braising beef bourguignonne base (the jar) and bacon.
Cover and cook on high for 4 hours (we slow cooked for 10 hours)
Add pearl onions and baby carrots the last hour. Cook until meat is fork-tender.
*** You can also make this from scratch:

Ingredients for Garlic Cheese Bread:
One fresh French loaf from Albertson’s
10 oz. tub of The DCP Gourmet Garlic Spread (Alberton’s Bakery)
1 cup of your favorite shredded cheese (Costco Mexican Style Blend)
Preheat over to 350
Cut French loaf in half length wise
Spread a good amount of Garlic spread on both sides
Sprinkle a good amount of shredded cheese on both sides (1/2-1 cup per side)
Bake for 5-7 minutes until crispy
Sprinkle paprika and parsley on top for color
*** You can also make your own garlic spread. Combine 1/2 cup butter, 1/4 cup mayo, and 1 tsp. garlic salt + mozzarella

Ingredients for Creamy Mashed Potatoes:
1 x 5 pound bag of potatoes (we used baby red and Yukon gold)
1/2 cup soy milk or regular milk
2 sticks of butter
1/2 cup mayonnaise
1/2 cup of shredded cheese (we used Albertson’s Italian Style Six Cheese Blend: Mozzarella, Provolone, Parmesan, Romano, Fontina, and Asiago Cheeses)

Optional: splashes of chicken broth to make it creamier
Salt & pepper to taste  

Directions for potatoes:
In a large pot, add water halfway and cook on medium heat until boiling.
Clean and peel potatoes’ leaving some peel on each one. Chop into cubes.
Add potatoes to boiling water with a sprinkle of salt.
Cook potatoes until soft.
Drain all the water and mash the potatoes with a masher or hand mixer.
Add butter, soy milk (or other milk), cheese, mayo, and salt/pepper.

Williams Sonoma recipes: TONS of recipes!
*** Serve Beef Bouguignonne on top of potatoes or serve with your favorite gravy.
We love Boston Market’s Roasted Turkey Gravy found at your local grocery store. If you can’t find it, you can go with pretty much any turkey gravy or go in and ask Boston Market for a side of their gravy.