Beef bourguignon recipe for two.
It’s 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 Valentine’s 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 don’t peel themselves. However, when you’re peeling all 6 ounces (about a dozen baby onions) and you’re thinking you’ll never do this again, just stay with me.
Once you sear the onions and cook them in beef broth until its thick and syrupy, you’ll vow to make this at least once a month. I can’t explain the deliciousness that is seared baby onions with thyme sprigs and reduced beef broth. It’s last-meal-on-Earth worthy; it’s first-date-worthy; it’s Valentine’s Day worthy!
Since we’re 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.
You’ve got to get in on this!
Isn’t that the cutest heart-shaped pot? It’s a tiny 2-quart braised from Le Creuset in the shape of a heart! My husband got it for me last year for Valentine’s Day, and I’ve kept it on my stove ever since. I’m crossing my fingers the pink one is my gift this year!
- 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)
- 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.