Browned cremini mushrooms, pearl onions and carrots braised in red wine with thyme, served over creamy mashed potatoes.
To peel fresh pearl onions easily, boil them 2 minutes, drain and slip off the skins. A mix of cremini and quartered portobello mushrooms gives an even meatier texture.
The stew tastes even better the next day; it keeps 3 days in the fridge. Reheat gently on the stove.
Ingredients
Scale
Measurement units
- 1 ½ lb cremini mushrooms (halved, small ones left whole)
- 3 tbsp olive oil (divided)
- 2 tsp kosher salt (divided)
- 12 oz pearl onions (fresh peeled or frozen and thawed)
- 3 carrots (cut into 2-inch pieces)
- 4 garlic cloves (minced)
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups dry red wine, such as Pinot Noir
- 1 ½ cups vegetable or mushroom broth
- 2 bay leaves
- 3 fresh thyme sprigs
- 8 whole black peppercorns
- 2 lb Yukon Gold or russet potatoes (peeled and quartered)
- 6 tbsp unsalted butter
- ½ cup whole milk (warm)
- ¼ tsp ground black pepper
- 2 tbsp fresh parsley (chopped; optional, for garnish)
Ingredients
Scale
Measurement units
- 1 ½ lb cremini mushrooms (halved, small ones left whole)
- 3 tbsp olive oil (divided)
- 2 tsp kosher salt (divided)
- 12 oz pearl onions (fresh peeled or frozen and thawed)
- 3 carrots (cut into 2-inch pieces)
- 4 garlic cloves (minced)
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups dry red wine, such as Pinot Noir
- 1 ½ cups vegetable or mushroom broth
- 2 bay leaves
- 3 fresh thyme sprigs
- 8 whole black peppercorns
- 2 lb Yukon Gold or russet potatoes (peeled and quartered)
- 6 tbsp unsalted butter
- ½ cup whole milk (warm)
- ¼ tsp ground black pepper
- 2 tbsp fresh parsley (chopped; optional, for garnish)
Instructions
Prep the vegetables
Halve cremini mushrooms (1 ½ lb), peel pearl onions (12 oz), cut carrots into chunks and mince garlic.
Peel and quarter potatoes (2 lb) and put them in the large pot covered with cold water.
Brown the mushrooms
Heat olive oil (2 tbsp) in the Dutch oven over medium-high heat until shimmering.
Add half the mushrooms cut-side down and leave them undisturbed until deeply golden underneath, then stir and cook until browned all over, about 5 minutes. Move to a plate and repeat with the rest.
Season the browned mushrooms with salt (½ tsp).
Equipment: Dutch oven or large heavy pot
Cook the aromatics
Lower the heat to medium and add olive oil (1 tbsp), the pearl onions and carrots. Cook, stirring now and then, until lightly browned, about 5 minutes.
Stir in the garlic until fragrant, about 30 seconds, then tomato paste (2 tbsp) and cook, stirring, until it darkens, about 2 minutes.
Sprinkle in flour (2 tbsp) and stir to coat the vegetables.
Equipment: Dutch oven or large heavy pot, wooden spoon
Deglaze
Pour in red wine (2 cups) and scrape up the browned bits from the bottom of the pot.
Add broth (1 ½ cups), bay leaves, thyme sprigs, peppercorns and the browned mushrooms. Bring to a simmer.
Equipment: Dutch oven or large heavy pot, wooden spoon
Simmer the stew and cook the potatoes
Lower the heat, set the lid ajar and simmer gently, stirring now and then, until the carrots are tender and the sauce is glossy and lightly thickened, about 40 minutes.
Meanwhile, add salt (1 tsp) to the potatoes in cold water, bring to a boil, then simmer until a knife slides in easily, about 20 minutes. Drain well and return to the pot.
Equipment: Dutch oven or large heavy pot, large pot and colander
Mash the potatoes
Add butter (6 tbsp) to the hot potatoes and mash until smooth.
Gently fold in warm milk (½ cup), salt (½ tsp) and pepper (¼ tsp) until creamy; don't overmix.
Equipment: potato masher or ricer
Serve
Fish out the bay leaves and thyme stems and taste the stew for salt.
Spoon the mashed potatoes into shallow bowls, ladle the bourguignon over and sprinkle with parsley (2 tbsp).
Tomorrow's Meal
Crispy Mashed Potato Cakes with Bourguignon Gravy
Cold leftover mash shaped into patties and pan-fried until crisp, then topped with the reheated mushroom stew.
You'll need to pick up:
1 egg1/4 cup flour2 tbsp oilchopped chives
Quick overview:
- 1.Mix the cold mashed potatoes with the egg and shape into 3-inch patties
- 2.Dust the patties lightly with flour
- 3.Fry in the oil in a skillet over medium heat 3 to 4 minutes per side until golden, crisp and hot through to 160°F
- 4.Reheat the leftover stew in a small pan until bubbling and spoon over the cakes with chives
Before you cook
Cook notes
- • To peel fresh pearl onions easily, boil them 2 minutes, drain and slip off the skins.
- • The stew tastes even better the next day; it keeps 3 days in the fridge. Reheat gently on the stove.
- • A mix of cremini and quartered portobello mushrooms gives an even meatier texture.
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