Name: Espresso-Infused Bourguignon with Parsnip Puree
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 2 lb beef short ribs (boneless, cut into 2-inch chunks); 4 oz bacon (lardons or diced pancetta); 1 pcs yellow onion (medium, chopped); 2 pcs carrots (diced); 4 pcs garlic (cloves, minced); 2 tbsp all-purpose flour; 2 cup burgundy wine (dry red wine); 2 cup beef broth; 1 tsp espresso powder; 1 tbsp tomato paste; 4 pcs fresh thyme (sprigs); 2 pcs bay leaves; 8 oz cremini mushrooms (whole or halved if large); 1 cup pearl onions (peeled); 2 tbsp unsalted butter; 2 tbsp olive oil; salt (to taste); black pepper (to taste); 1.5 lb parsnips (peeled and sliced); 0.5 cup heavy cream; 4 tbsp unsalted butter; salt (to taste); white pepper (to taste)

Rich, dark beef bourguignon with a glossy sheen sits in a rustic cast iron pot, crowned with fresh parsley and paired with swirls of creamy parsnip puree.

Prep: 30 min • Cook: 210 min. A refined version of Beef Bourguignon, deepened with a subtle hint of espresso powder in the rich red wine sauce, served alongside a silky parsnip puree for a sophisticated French-inspired meal.

Preparation time: 30 min
Cooking time: 3 hrs 30 min
Total time: 4 hrs
Servings: 4

Instructions

Prepare the Bourguignon

1Pat the beef short ribs dry with paper towels and season generously with salt and pepper.
2In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tbsp of bacon fat.
3Add 1 tbsp olive oil to the pot with the bacon fat. Brown the beef short ribs in batches on all sides, ensuring not to overcrowd the pot. Remove browned beef and set aside.
4Add the remaining 1 tbsp olive oil to the pot if needed. Sauté the chopped onion and diced carrots until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
5Stir in the flour and cook for 1 minute, then gradually pour in the Burgundy wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
6Stir in the beef broth, espresso powder, tomato paste, thyme sprigs, and bay leaves. Return the beef and cooked bacon to the pot. Bring to a simmer, then cover, and transfer to a preheated oven at 325°F (160°C) for 2 to 2.5 hours, or until beef is very tender.
7While the beef is braising, melt 2 tbsp unsalted butter in a skillet over medium heat. Add the cremini mushrooms and pearl onions and sauté until golden brown and tender, about 8-10 minutes. Set aside.
8Once the beef is tender, carefully remove the thyme sprigs and bay leaves from the bourguignon. Stir in the sautéed mushrooms and pearl onions.

Make the Parsnip Purée

1While the bourguignon is simmering, place the peeled and sliced parsnips in a saucepan and cover with cold, salted water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well.
2Return the drained parsnips to the hot saucepan over low heat to evaporate any remaining moisture. Add the heavy cream and unsalted butter. Mash the parsnips until smooth, or process in a food processor for an extra silky texture. Season with salt and white pepper to taste.

Serve

1Ladle the Espresso-Infused Bourguignon over generous portions of the creamy Parsnip Purée. Garnish with fresh parsley if desired.

Instructions

Prepare the Bourguignon

1Pat the beef short ribs dry with paper towels and season generously with salt and pepper.
2In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tbsp of bacon fat.
3Add 1 tbsp olive oil to the pot with the bacon fat. Brown the beef short ribs in batches on all sides, ensuring not to overcrowd the pot. Remove browned beef and set aside.
4Add the remaining 1 tbsp olive oil to the pot if needed. Sauté the chopped onion and diced carrots until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
5Stir in the flour and cook for 1 minute, then gradually pour in the Burgundy wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
6Stir in the beef broth, espresso powder, tomato paste, thyme sprigs, and bay leaves. Return the beef and cooked bacon to the pot. Bring to a simmer, then cover, and transfer to a preheated oven at 325°F (160°C) for 2 to 2.5 hours, or until beef is very tender.
7While the beef is braising, melt 2 tbsp unsalted butter in a skillet over medium heat. Add the cremini mushrooms and pearl onions and sauté until golden brown and tender, about 8-10 minutes. Set aside.
8Once the beef is tender, carefully remove the thyme sprigs and bay leaves from the bourguignon. Stir in the sautéed mushrooms and pearl onions.

Make the Parsnip Purée

1While the bourguignon is simmering, place the peeled and sliced parsnips in a saucepan and cover with cold, salted water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well.
2Return the drained parsnips to the hot saucepan over low heat to evaporate any remaining moisture. Add the heavy cream and unsalted butter. Mash the parsnips until smooth, or process in a food processor for an extra silky texture. Season with salt and white pepper to taste.

Serve

1Ladle the Espresso-Infused Bourguignon over generous portions of the creamy Parsnip Purée. Garnish with fresh parsley if desired.

Nutrition Information

Calories: 951 kcal
Protein: 65 g
Fat: 56 g
Carbs: 45 g

Nutrient	Per serving
Calories	951 kcal
Protein	65 g
Fat	56 g
Carbs	45 g

Tips

For deeper flavor, sear the beef in batches to get a good crust, which adds rich fond to the pot.
Use a good quality dry red wine for the Bourguignon, as its flavor will concentrate during cooking.
Pair this hearty dish with a crusty baguette to soak up the luxurious sauce.