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Beef Bourguignon-style with Mashed Potato

Savor the flavors of Beef Bourguignon, with Carrots, savory Mushrooms, and creamy Mashed Potatoes.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Cooking oil | Salt | Black pepper | Chopping board | Knife | Cooking pots | Peeler | Strainer | Wooden spoon

Cooking Instructions


Step 5 : Final Touches

Prepare the mashed potatoes in another pan by heating the cooked potatoes with butter and cooking cream, season with salt and black pepper.

400 g Potato
200 g White Onion
140 g Carrot
125 g Button Mushroom
2 g Thyme
5 g Fresh Parsley
1 g Bay Leaves
320 g Beef Tenderloin Cubes
100 g Home Made Tomato Sauce
500 ml Home Made Vegetable Stock
80 ml Cranberry Juice
50 ml Cooking Cream
20 g Butter


Gluten, Dairy

Step 1 : Prep the Ingredients

Start by boiling a pot of water with 1/2 teaspoon of salt, then add the cubed potatoes and carrots, cook until tender, about 12-15 minutes. While the cooking, finely chop the onion and parsley, quarter the mushrooms, and strip the leaves from the thyme stems for flavor.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Cook the Beef

Heat a drizzle of olive oil in a large pan over medium heat, then add the beef tenderloin pieces, browning them for 3-5 minutes before incorporating the onion, carrot, and mushrooms for an additional 2-3 minutes of cooking.

Step 2 : Cook the Potatoes

After draining the potatoes, mash them until they achieve a smooth consistency, utilizing a fork or potato ricer for best results.

Step 4 : Make the Sauce

Pour tomato sauce, season with salt and black pepper, then cranberry juice and the bay leaf, cook until the juice is nearly absorbed. Low the heat and pour water with the vegetable cube, stir in parsley and thyme, and simmer for 12-16 minutes or until the vegetables are soft and the sauce thickens.

Step 6 : Serve and Enjoy!

Spread a layer of mashed potatoes onto each plate, place the beef bourguignon on top, remove the bay leaf before serving.


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