Beef Bourguignon

Beef Bourguignon with Le Creuset

Your Le Creuset pans are perfect for bringing out the flavours in this lovely French recipe with a delicious smoky pork flavour and the carrot puree stirred through towards the end adds colour and sweetness.

Equipment:

Ingredients:

  • 125ml extra virgin olive oil
  • 1kg beef (preferably wagyu but any braising beef such as rump topside or chuck steak is fine), cut into large chunks
  • 2 carrots, halved lengthwise and sliced
  • 2 celery stalks with leaves, halved lengthwise and sliced
  • 1 leek, halved lengthwise and sliced
  • 1 onion, chopped
  • 5 shallots, halved
  • 10 thyme sprigs
  • 7 bay leaves
  • 300g speck, diced
  • 500ml red wine, boiled briefly to reduce acidity
  • pinch salt and pepper
  • 300g button mushrooms
  • 1 bunch flat-leaf parsley, chopped

For Carrot Puree:

  • 5 carrots, chopped
  • pinch salt

For Mashed Potatoes:

  • 6 large Desiree potatoes
  • pinch salt
  • 200ml milk
  • 100g butter

Directions:

  1. Heat the oil in a large heavy-based saucepan over medium- high heat. Brown the beef in batches. Remove the final batch of beef from the pan, leaving the oil and add the carrot, celery, leek, onion and shallots. Saute for 5-8 minutes.
  2. Place the beef and vegetables in a Le Creuset signature shallow casserole. Stir in the thyme, bay leaves and speck. Pour over the red wine, season with salt and pepper and cover with a lid. Bring to the boil and then reduce the heat to very low and cook for 40 minutes.
  3. Meanwhile, prepare the carrot puree by boiling the carrots with salt in the small saucepan until just soft. Puree.
  4. To make the mashed potatoes, boil them whole in medium saucepan with salt until soft. Peel, return them to the saucepan and mash finely. Stir the mash over medium heat for 3-5 minutes to remove excess water (this will also add air to the potatoes, making them light and fluffy).
  5. Warm the milk in milk pan and gradually add to the mash. Stir in butter. Cover the mash with a lid or plastic wrap and keep warm.
  6. Add the mushrooms and carrot puree to the bourguignon and cook for a further 10 minutes. Sprinkle with parsley.
  7. Serve the bourguignon with mashed potatoes.

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