Beef bourguignon

Beef bourguignon

Christopher: ‘We can’t pronounce it but we can sure as hell cook it. A French classic is beef bourguignon. Okay it’s beef stew with a stupid name. But its lovely. One piece of advice remember to crush the garlic properly when mixing with the mash. Don’t leave a whole clove hidden in there for someone to bite into. … Also maybe remove the bouquet garni before serving, like I never do.’

This stew takes: 2 hours and 30 minutes – probably best to make on a weekend rather than after a long day at work.

 Get it:

A thick cut of beef, cut into cubes (we’ve used sirloin mostly because it was reduced)

Four slices of bacon, diced

Ten shallots, peeled

Fifteen chestnut mushrooms, quartered

Four carrots, peeled and cut into batons

Three large potatoes peeled and cut into small wedges

A tablespoon of tomato puree

Six garlic cloves crushed

Three large knobs of butter

A good drizzling of clear honey

A pinch of sugar

Three quarters of a bottle of red wine

Half a glass of port

The leaves of a few sprigs of thyme

Bouquet garni

Milk

Olive oil

Beef bourguignon
Beef bourguignon

Make it: 

1. In a deep stewing pot heat a drizzle of olive oil with a knob of butter, season the beef with salt and pepper and chuck it in. Cook on a high heat until browned. Remove to a plate.

2. In the same pot fry the bacon till golden brown, add the mushrooms, shallots and two cloves of garlic – cook until browned

3. Stir in half the thyme, the puree, the bouquet garni, the wine, and port. Turn down the heat and simmer for two hours.

4. Preheat the oven to 180 degrees . In sugared water cook the carrots for fifteen minutes until soft. Place in oven dish drizzle with oil and honey and roast for 35 minutes.

5. Melt the rest of the butter and mix in the remaining thyme and garlic

6. In salted water cook your potatoes until soft. Mash in a potato ricer (if you haven’t got one we suggest you buy one they are amazing)

7. Stir the butter and a little salt and pepper into the mash. Slowly add milk until smooth and mash-like (that’s a word)

8. Serve the mash topped with bourguignon, with the carrots on the side. Sprinkle over a little more thyme if you like. 

This dish serves:

2 garlic loving people in need of a filling dinner

Did you like the recipe? We know it is almost summer but you can never say no to a lovely stew!

#BandBRecipes

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