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Beef Bourguingnon

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Beef Bourguingnon
Submitted by:
Makes: 2 servings adjust
This was a home delivery meal kit from Chef'd...DELICIOUS!!



  • 2 Russet Potatoes

Step 1

Peel and cut the potatoes in half lengthwise. Cut potato in halves crosswise into 4 pieces to yield 16 equal chunks and place in a medium saucepot.

Step 2

Cover with cold water and bring to a boil over high heat. When very tender, about 20 minutes, remove from heat, drain in colander and return to pot with lid to keep warm.


  • 1 Crimini Mushrooms, 6 oz

Step 3

Wipe the mushrooms with a damp paper towel and cut into quarters, use the whole mushroom.


  • 1 clove Garlic, chopped

Step 4

Finely chop the garlic, set aside.


  • 6 Chives, minced

Step 5

Mince chives, set aside for garnish.


  • 14 ounce Fresh Thyme, leaves removed and chopped

Step 6

Remove leaves from thyme and chop; discard stems.


  • 1 slice Bacon, diced

Step 7

Dice the bacon into 1/4" pieces; set aside.


  • 8 ounces Beef Tenderloin

Step 8

Pat dry the beef with paper towel and cut into 1" cubes, approximately 16 pieces. Season beef with 1/4 tsp of salt and pepper. Set aside.

Step 9

Fill a medium saucepot with 5 cups of water, bring to a simmer over medium high heat.


  • 1 tablespoon Butter

Step 10

Heat a 3" deep large saute pan (metal) over medium high heat, add 1 Tbsp of butter and heat until melted. Add beef and saute 5 minutes, turning to brown on all sides. Transfer to a plate.

Step 11

Add diced bacon and cook 1 minute; stir frequently. Add mushrooms and cook 5 minutes or until browned.


  • 1 teaspoon Tomato Paste
  • 12 cup Red Cooking Wine
  • 12 cup Pearl Onion
  • 12 cup Beef Broth, or 1 pkt of beef base mixed with 1/2 c warm water.

Step 12

Add garlic, tomato paste and 1/2 of the chopped thyme; stir. Add wine, increase heat, boil for 1 minute. Add onions and broth; bring back to a boil.


  • 1 teaspoon Flour

Step 13

In a small bowl, stir together 1 Tbsp cold water and flour to make a slurry. Just whisk until flour dissolves. Slowly add the slurry to the pot while stirring; boil and cook for 1 minute. Return the beef to the pan, cook 2 minutes or until sauce thickens and coats the beef.Add a pinch of salt and pepper to taste. Turn off heat but keep pan on burner with a lid to keep warm.


  • 6 ounces Green Beans

Step 14

Increase saucepot (of simmering water) to High heat to boil water. Once water is boiling, trim ends off the green beans and add to saucepot. Cook for 7 minutes, drain and return to saucepot. Toss the beans with 1/2 Tbsp of olive oil, a pinch of salt and pepper and remaining thyme. Set aside for plating.


  • 1 tablespoon Butter
  • 14 cup Whipping Cream

Step 15

Finish the potatoes by adding 1 Tbsp of butter and cream, 1 tsp of salt, 1/2 tsp of pepper to the cooked potatoes. Reheat if desired, over low heat. Mash to desired consistency but do not over mix! Potatoes will become too starchy.

Step 16

Place mashed potatoes in the center of two plates. Serve beef bourguignon over potatoes garnished with chopped chives with green beans on the side. Enjoy!
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