It’s so romantic around here today, that I can hardly stand it! As someone whose love language is doing things for someone, like, ahem: cooking, this romantic dinner for two is the only thing I want for our next date night at home. It bakes for 2 hours in the oven, but you can absolutely do it the day before. I actually recommend cooking it the day before and letting it rest in the fridge overnight. The flavors bloom overnight, plus you can skim off any fat before re-heating and serving.
If it were me, I would make the beef bourguignon the day before Valentine’s Day and the mashed potatoes right before serving. Alternatives to mashed potatoes include buttered egg noodles and a fresh toasty baguette.
Beef bourguignon for two is a labor of love, yes, because those tiny onions don’t peel themselves. However, when you’re peeling all 6 ounces (about a dozen baby onions) and you’re thinking you’ll never do this again, just stay with me.
Once you sear the onions and cook them in beef broth until its thick and syrupy, you’ll vow to make this at least once a month. I can’t explain the deliciousness that is seared baby onions with thyme sprigs and reduced beef broth. It’s last-meal-on-Earth worthy; it’s first-date-worthy; it’s Valentine’s Day worthy!
Since we’re cooking for two here, we only need a few slices of bacon and a half-pound of beef tips. But hey, at least you only have to peel a dozen baby onions! The beef stew part (also called Beef Burgundy) is cooked separately in the oven, while the mushrooms and onions cook in a skillet. Before serving, everything gets stirred together and poured over creamy mashed potatoes. You’ve got to get in on this!
Isn’t that the cutest heart-shaped pot? It’s a tiny 2-quart braised from Le Creuset in the shape of a heart! My husband got it for me last year for Valentine’s Day, and I’ve kept it on my stove ever since. I’m crossing my fingers the pink one is my gift this year!
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