Beef Bourguignon Stuffed Potatoes

Fluffy baked potatoes loaded with a rich and savory beef bourguignon filling. A comforting and elegant side dish that's surprisingly easy to make.

Prep Time

20 minutes

Total Time

2 hours 50 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.96/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

4Baking Potatoes(Large russet potatoes work best)

£1.20

1.5lbsBeef Stew Meat(Cut into 1-inch cubes)

£6.75

2tablespoonsOlive Oil

£0.15

4slicesBacon(Diced)

£1.50

1mediumYellow Onion(Chopped)

£0.40

2mediumCarrots(Peeled and chopped)

£0.25

2stalksCelery(Chopped)

£0.35

3clovesGarlic(Minced)

£0.15

2tablespoonsTomato Paste

£0.10

2tablespoonsAll-Purpose Flour

£0.05

1cupDry Red Wine(Burgundy or Pinot Noir)

£1.50

2cupsBeef Broth(Low sodium)

£0.60

1teaspoonDried Thyme

£0.10

1Bay Leaf

£0.05

8ozButton Mushrooms(Quartered)

£1.00

1cupPearl Onions(Peeled)

£1.20

2tablespoonsButter

£0.20

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.30

To tasteSalt

To tasteBlack Pepper

Total Cost

£15.85

£3.96 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Scrub potatoes clean and pierce each several times with a fork. Bake for 1-1.5 hours, or until easily pierced with a fork.
2.
While potatoes are baking, prepare the beef bourguignon. In a large Dutch oven or pot, heat 1 tablespoon of olive oil over medium-high heat. Season the beef cubes with salt and pepper and sear in batches until browned on all sides. Remove beef from the pot and set aside.
3.
Add bacon to the pot and cook until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
4.
Add the remaining 1 tablespoon of olive oil to the pot. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
5.
Stir in tomato paste and cook for 1 minute. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
6.
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate.
7.
Add beef broth, thyme, and bay leaf. Return the beef and bacon to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until the beef is very tender.
8.
While the beef simmers, melt butter in a skillet over medium heat. Add pearl onions and cook until lightly browned and tender, about 8-10 minutes. Add mushrooms and cook until softened and browned, about 5-7 minutes. Add the cooked mushrooms and onions to the bourguignon during the last 30 minutes of cooking time.
9.
Once the potatoes are baked, let them cool slightly. Cut a slit down the length of each potato and fluff the inside with a fork. Season lightly with salt and pepper.
10.
Spoon the beef bourguignon filling into the potatoes, dividing it evenly among the four potatoes. Garnish with fresh parsley and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (500g)

750 kcal / 3138 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

50g

100% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

10 g

11% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For extra flavor, marinate the beef in red wine for a few hours before cooking.

If the sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the bourguignon during the last 15 minutes of cooking.

Feel free to add other vegetables to the bourguignon, such as parsnips or turnips.

To make this recipe vegetarian, substitute the beef with mushrooms or other hearty vegetables like eggplant. Replace beef broth with vegetable broth.

Cooking Equipment

Oven

Dutch Oven or Large Pot

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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