Beef Burgandy Stew With Mashed Potatoes on Top
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Neven'south Beef Bourguignon With Creamy Mashed Potatoes
Ingredients
-
- 25g (1oz) butter
- 2 tbsp rapeseed oil
- 350g (12oz) small shallots, peeled
- 100g (4oz) pancetta or rindless streaky bacon, cut into small, thin lardons
- 675g (one½lb) chuck steak, cutting into bite- sized pieces
- 50g (2oz) seasoned plain flour
- 1 bottle of Burgundy red wine
- 150ml (¼ pint) beef stock
- two carrots, chopped
- 2 celery sticks, chopped
- ii bay leaves
- 2 tsp fresh thyme leaves, plus actress to garnish
- 225g (8oz) pocket-size chestnut mushrooms, trimmed
- two tbsp brandy sea salt and freshly ground blackness pepper
-
Creamy Mashed Potatoes
- 1.5kg (3¼lb) floury potatoes (such as Rooster), peeled and cut into fifty-fifty sized chunks
- 120ml (4fl oz) milk
- 75g (3oz) butter sea salt and freshly ground black pepper snipped
- Fresh chives, to garnish
To Serve:
- Crusty French bread
Main
-
- 25g (1oz) butter
- 2 tbsp rapeseed oil
- 350g (12oz) small-scale shallots, peeled
- 100g (4oz) pancetta or rindless streaky bacon, cutting into pocket-sized, thin lardons
- 675g (1½lb) chuck steak, cutting into bite- sized pieces
- 50g (2oz) seasoned obviously flour
- one bottle of Burgundy red wine
- 150ml (¼ pint) beef stock
- two carrots, chopped
- 2 celery sticks, chopped
- two bay leaves
- 2 tsp fresh thyme leaves, plus extra to garnish
- 225g (8oz) small-scale chestnut mushrooms, trimmed
- ii tbsp brandy bounding main salt and freshly ground black pepper
Side
-
Creamy Mashed Potatoes
- i.5kg (three¼lb) floury potatoes (such as Rooster), peeled and cut into even sized chunks
- 120ml (4fl oz) milk
- 75g (3oz) butter sea salt and freshly footing black pepper snipped
- Fresh chives, to garnish
To Serve:
- Crusty French bread
To brand the Beef Bourguignon:
Preheat the oven to 170°C(325°F), Gas Marking three.
Heat half of the butter and oil in a large frying pan. Add the shallots and fry until they are just commencement to dark-brown, then tip in the pancetta or bacon and fry until lightly browned. Transfer to a plate with a slotted spoon.
Place the beef pieces in a zip lock bag with the seasoned flour. Shake until well coated, and then remove, shaking off any backlog. Add to the frying pan and fry until lightly gilded on all sides. Transfer to a casserole with a lid.
Add a picayune of the red vino to the frying pan and scrape the bottom to remove any sediment, then cascade this on top of the beef with the remainder of the red wine and the stock, carrots, celery, bay leaves and thyme. Add together the sautéed shallots and pancetta and season to taste. Stir to combine, so cover with a chapeau and place in the oven for 2 hours, until the meat is tender but nevertheless holding its shape.
Halfway through cooking, estrus the remaining oil and butter in a large frying pan and cook the mushrooms until merely tender and lightly browned, stirring. Add the brandy and cook for some other few minutes, then stir into the casserole and return to the oven for the remaining cooking time.
When the beefiness bourguignon is prepare, flavor to taste and garnish with the thyme leaves.
To make the Creamy Mashed Potatoes:
Place the potatoes in a large pan of salted water. Bring to the boil, then comprehend and simmer for 15–20 minutes, until the potatoes are tender without breaking up. Drain and return to the pan over a low heat to dry.
Mash the potatoes or laissez passer them through a potato ricer or vegetable mouli if you want a really smoothen finish. Rut the milk in a small pan or in the microwave. Using a wooden spoon, beat in the butter until melted, then beat the warm milk into the potatoes until you accept a polish, creamy brew. Season to taste with common salt and pepper and serve at once garnished with the snipped fresh chives.
Variation Garlic Mashed Potatoes:
Garlic mashed potatoes are peachy served with main courses that already accept enough of gutsy flavours going on. Identify six peeled garlic cloves in a pan with the milk and simmer very gently for about x minutes, until completely softened, and then blitz to a thick purée with a hand blender and crush to the mashed potatoes.
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To brand the Beefiness Bourguignon:
Preheat the oven to 170°C(325°F), Gas Marking three.
Heat half of the butter and oil in a large frying pan. Add together the shallots and fry until they are but get-go to brown, then tip in the pancetta or bacon and fry until lightly browned. Transfer to a plate with a slotted spoon.
Place the beef pieces in a zip lock bag with the seasoned flour. Shake until well coated, so remove, shaking off whatsoever excess. Add together to the frying pan and fry until lightly golden on all sides. Transfer to a casserole with a lid.
Add a picayune of the red wine to the frying pan and scrape the lesser to remove any sediment, then cascade this on top of the beef with the rest of the ruby wine and the stock, carrots, celery, bay leaves and thyme. Add together the sautéed shallots and pancetta and flavor to gustation. Stir to combine, then comprehend with a lid and place in the oven for 2 hours, until the meat is tender just even so holding its shape.
Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until just tender and lightly browned, stirring. Add the brandy and cook for another few minutes, then stir into the casserole and return to the oven for the remaining cooking time.
When the beef bourguignon is ready, season to taste and garnish with the thyme leaves.
To make the Creamy Mashed Potatoes:
Identify the potatoes in a large pan of salted water. Bring to the boil, and then cover and simmer for 15–20 minutes, until the potatoes are tender without breaking upwards. Drain and render to the pan over a depression heat to dry out out.
Mash the potatoes or pass them through a murphy ricer or vegetable mouli if you lot want a really smooth finish. Heat the milk in a modest pan or in the microwave. Using a wooden spoon, beat out in the butter until melted, then vanquish the warm milk into the potatoes until y'all take a smooth, creamy mash. Season to taste with salt and pepper and serve at in one case garnished with the snipped fresh chives.
Variation Garlic Mashed Potatoes:
Garlic mashed potatoes are keen served with principal courses that already have plenty of gutsy flavours going on. Place half-dozen peeled garlic cloves in a pan with the milk and simmer very gently for about ten minutes, until completely softened, then blitz to a thick purée with a hand blender and vanquish to the mashed potatoes.
Serving Suggestions
Serve straight to the table with a split bowl of crusty French bread to hand around.
Source: https://www.bordbia.ie/recipes/beef-recipes/beef-bourguignon-with-creamy-mashed-potatoes/
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