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Beef Burgundy With Boursin Potato Cake Crust

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“Diane Phillips”
2hrs 15mins

Ingredients Nutrition


  1. Preheat oven to 325°.
  2. Sprinkle beef with salt, pepper, and garlic.
  3. In a 5-quart Dutch oven, heat oil and add beef a few pieces at a time, browning all sides.
  4. Set the pieces aside as they are done.
  5. When all the beef is browned, return it to the pan, add the wine, and bring it to a boil.
  6. Add in the broth, thyme, and bay leaf; cover the pan, and bake the stew in the preheated oven for 30 minutes.
  7. Meanwhile, melt the butter in a saute pan, add in onions; cook until they are golden and caramelized, about 10-15 minutes.
  8. Remove the onions to a plate, and add mushrooms to the pan, tossing them in the butter remaining in the pan.
  9. When the stew has cooked 30 minutes, add the onions and mushrooms to the stew; remove the bay leaf.
  10. Whisk together the flour and warm water; stir into the stew.
  11. Cook for 15 more minutes.
  12. Make the potato cakes: add potatoes to a mixing bowl; beat in the cheese and egg yolks.
  13. Form the mixture into cakes 3 inches in diameter and 1 inch thick.
  14. Melt half the butter in a saute pan, and add the cakes, a few at a time, sauteing them until both sides are browned, about 3-4 minutes on each side.
  15. Repeat, adding more butter to the pan as needed, until all the potato is used (may refrigerate until ready to use).
  16. When ready to serve the pie, float the cakes onto the stew and bake for another 15 minutes, then serve.

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