Preview

Beef bourguignon and puree of potatoes with olive oil |

Beef

A classic French stew, bourguignon! Pearl onions, mushrooms and pork lardons in a red wine sauce.

Note

Bourguignon is always better when prepared the day before and re-heated. This is true for most slow cooked (braised) stews.

Ingredients

Recipe for 4 servings

Bourguignon

800 Gr

Shoulder blade roast, large cubes

12 Unit(s)

Frozen pearl onions

1 Pinch(es)

Sugar

150 Gr

Button mushrooms

50 Gr

Smoked bacon

15 Ml

Flour

15 Ml

Butter

180 Ml

Red wine

4 Sprig(s)

Thyme

1 Sprig(s)

Bay leaf

500 Ml

Veal stock

Yukon gold potatoes with truffle

600 Gr

Yukon gold potatoes

45 Gr

Butter

45 Ml

Milk

15 Sprig(s)

Chives

10 Ml

Truffle oil

Preparation time: 120 min

Preheat your four at 400 °F

Preparation

Cut the beef into cubes. Cut the mushrooms into quarters. Cut the smoked bacon into lardons (cubes or strips). Finely chop the chives. Peel the potatoes and cut them into cubes.
Mashed potatoes with truffle oil

Place The potatoes in a sauce pot with cold salted water and bring it to a boil. Cook for 15 minutes. Once the potatoes are cooked, strain them and then mash them with the butter and milk. Add the chives and season with salt, pepper and the truffle oil.
Beef bourguignon

In a large pot, sweat the onions and meat for 3 minutes with a bit of oil, the butter and a pinch of salt and sugar. Add the pork, the mushrooms, the thyme and the bay leaf and cook for another 2 minutes. Dust with flour and cook for a few seconds then add the wine and veal stock. Bring to a boil, then transfer to the oven and cook for 3 hours.
Plating

Place the potatoes in a nice circle on the plate. Generously cover with the beef stew.