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Braised Beef with Boursin Potatoes

A recipe by Julie Van Rosendaal

Braised Beef with Boursin Potatoes

Total Time:

3hrs 30mins




3hrs 15mins

Skill Level:



  • canola or other vegetable oil, for cooking
  • 1-2 lb stewing beef
  • salt and pepper, to taste
  • 2 cups beef stock or beer
  • 1 Tbsp tomato paste
  • 1 sprig fresh thyme
  • 2 lb thin-skinned potatoes
  • 1/2 cup crumbled Boursin cheese
  • 1/3 cup milk or half and half
  • chopped parsley, for garnish

How to Make It

  1. Preheat the oven to 325˚F.
  2. Heat a drizzle of oil in a Dutch oven or oven-proof braising pan set over medium-high heat and brown the beef, seasoning with salt and pepper.
  3. Add the stock to the pan along with the tomato paste, cover and braise for 2 1/2—3 hours, or until the meat is very tender.
  4. Cut the potatoes into large chunks, cover with water and bring to a simmer; cook for 15-20 minutes, or until very soft.
  5. Drain, return to the warm pot and add the Boursin and milk, and season with salt and pepper to taste. Roughly mash, adding more milk or cream as needed.
  6. Serve the braised beef over the potatoes, sprinkled with parsley.

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