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Beef Bourguignon

Beef Bourguignon

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Published by bake5

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Published by: bake5 on Apr 28, 2011
Copyright:Attribution Non-commercial


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Beef Bourguignon adapted from Guillaume Brahimi serves 6 1kg beef (I used chuck), cut into large chunks

300g speck (bacon may be used), cubed ½ cup extra virgin olive oil 2 carrots, peeled, halved and sliced 2 celery sticks- leaves intact, halved then sliced 1 leek, halved and sliced 1 onion, peeled and chopped 5 shallots - halved 10 sprigs of thyme 7 bay leaves 1 bunch of parsley 1 bottle red wine, brought to the boil and simmered to remove acidity (or enough wine to cover the meat) Salt & pepper to taste 300g button mushrooms A few teaspoons of all purpose flour (your discretion)

Mashed Potatoes 6 large desiree potatoes, skin on 100g butter 200ml milk Bread, to serve.

Steps Heat oil in a pan over med-high heat.Seal the beef in batches until golden brown then drain and set aside - reserve the oil.

Repeat until all beef is sealed - reserve oil. Using the same pan and oil as the beef, add all vegetables except the mushrooms and cook for 5-8 minutes. Place meat in a large casserole dish, top with the vegetables, bay leaves, thyme and speck. Stir to combine. Pour red wine over the beef and vegetables, season with salt and pepper and cover with lid. Place on the stove and bring to the boil, then reduce heat to very low and cook for 40 minutes. While the bourguignon is cooking prepare the mash potatoes. Just before serving, add the flour (to thicken) and mushrooms, stir through and cook for a further 10 minutes. Sprinkle with chopped parsley. Serve with mashed potatoes and bread.

Mashed Potatoes Place whole unpeeled potatoes into a pot of cold water. Bring to the boil and add salt. Cook until soft. Peel while still hot. Pass through a tamis, fine sieve or use a fork. Heat milk in a saucepan until warm. While the milk is heating, return the mashed potatoes to their pot and stir over medium heat for about 3-5 minutes to remove excess water (this will also add air to the potatoes and make them more light and fluffy). Add warm milk in small amounts and stir in the butter - mix until combined. Place cling wrap on top of the potatoes and set aside until ready to serve.                                                                             Hannah  @  bake5.wordpress.com    

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