Who said French cooking was complicated? Yes, this recipe takes a long time, but it is extremely simple and the result is deliciously tender beef and soft, juicy carrots and onions. Nothing beats the buttery mashed potato after it has soaked up up all the beautiful bourguignon juices.
For the beef:
1 clove garlic, crushed
450g braising beef, chopped into 1″ pieces
12 baby onion, peeled and left whole
1 medium carrot, chopped into 1/2″ pieces
80g smoked bacon, chopped into lardons
1 tbsp tomato paste
1 bouquet garni (bay leaf, thyme, parsley)
1 tsp thyme, finely chopped (you could used dried)
1 tsp parsley, finely chopped (you could used dried)
1 dried bay leaf, crushed
salt and pepper
200g baby mushrooms, left whole
1 heaped tbsp plain flour
500ml red wine
300ml beef stock
For the mash:
2 large potatoes
thyme, finely chopped
parsley, finely chopped
– marinate the beef, onions, carrot and mushrooms in the red wine overnight.
(preheat oven to 150*c)
– drain the red wine into a bowl and set aside.
– in a large casserole, heat olive oil and a knob of butter and brown the beef in batches, then set aside.
– add a little more oil and better to the casserole and gently fry the onions, bacon and carrot until softened and slightly browned.
– return the beef and its juices to the casserole and add the garlic, tomato paste and chopped herbs.
– add the flour and stir to coat the ingredients and cook out a little.
– add the wine and stock and bring to the boil.
– turn the heat down to low, season and add the bouquet garni.
– put the casserole into the oven and cook for 1 hour, adding the mushrooms for the last 1/2 hour of cooking.
– remove from oven and allow to cool before putting in the fridge overnight.
– cook for another 1 1/2hrs before serving
– while the boeuf bourguignon cooks, prepare the mashed potato.
– peel and chop the potatoes and place in a large pan of water.
– bring to the boil and cook the potatoes until soft.
– drain the water and mash the potatoes with a large knob of butter and a splash of milk.
– season with salt and pepper
– remove beef from oven and drain of the juices into a saucepan
– turn off the oven and place the beef and other ingredients in a dish in the oven to keep warm
– reduce the sauce a little on a low heat and add a knob of butter to give a glossy finish.
– serve the beef and vegetables top of the mashed potato, pour over the sauce and garnish with chopped thyme and parsley
*Enjoy with a glass of red wine