Beef bourguignon - this recipe isn't complete without two bottles of red wine, 1) for the roast, 2) to enjoy with your meal. This is one of my favorite comfort foods!
Ingredients
Beef bourguignon
3 lbs beef chuck steak, 1-2 inch cubes
1-2 tsp olive oil
2 1/4 tsp salt
1/2 tsp black pepper
1 1/4 cup diced bacon or pancetta
1 onion, finely chopped
2 large carrots, sliced
3 garlic cloves, minced
1 tbsp tomato paste
2 tbsp all-purpose flour
1 750ml bottle of red wine
3 small bay leaves
2 tbsp fresh thyme (or 1 tbsp dried thyme)
1 beef stock cube
4 cups of mushroom
Parsley, chopped, for garnish
Mashed potatoes
1.5 kg of Yukon golden potatoes
Salt and pepper to taste
375 ml of milk
60g unsalted butter
100 ml sour cream
Directions
For the beef
Cut the steak into chunky pieces and trim off any really hard fat. Season the beef with 2 tsp salt and 1/2 tsp pepper. Let the beef sit at room temperature for 30 minutes.
Pour 1 tsp of olive oil into large frying pan and cook the bacon pieces over medium-low heat for 10 minutes or until the fat crisps and browns. Place bacon to the side on a paper towel and plate.
Heat two tbsp of olive oil in the same large plan (if bacon did not render enough fat, this is typically the case with English bacon). Sear the beef in three batches over medium-high heat until nicely browned on all sides, turn as necessary. As soon as the beef is browned, transfer to a plate.
Pour 1 tbsp of olive oil in an oven-safe pot, and stir in the chopped onion and carrots on low heat for 5 minutes, stirring until soft and translucent.
Preheat oven to 180C/350F.
Then stir in the garlic and tomato paste and stir for 1 minute
Stir in flour, cook for 1 minute, then add wine, beef stock, bay leaf, thyme, and scraping down all the brown bits on the bottom and side of the pan and cook for 1 minute. Add browned beef and half the bacon to the oven-safe pot and transfer to the oven to cook. Let cook until beef is very tender, about 1 1/2-2 hours.
Meanwhile, in a large skillet, place 1 tbsp of olive oil over medium heat and cook mushrooms, for around 5-7 minutes, until they are well browned.
To serve, scatter mushrooms and remaining bacon and garnish with chopped parsley.
For the mashed potatoes
Cut the potatoes into cubes and place them in a large pot with water. Bring to a boil and then lower the heat and simmer, uncovered, for about 12 minutes. The potatoes should fall apart easily with a pierced fork
Meanwhile heat the milk and butter in a small saucepan, do not allow it to the boil. Set aside once melted.
When potatoes are tender, drain, and place them back in the pot. Mash potatoes together either using a potato masher or handheld blender
As soon as the potatoes are mashed, slowly whisk in the hot milk/butter mixture until the potatoes are creamy. Add 2 tsp salt and the sour cream and pepper and continue to whisk.
Taste for seasoning, and enjoy!
-- Notes --
You want to get well-marbled meat for this dish, often times the beef stew steak that you buy is too lean and will become dry. If beef stew steak is your only option, this meal will still taste incredible!
Do not heat all the beef at the same time as this creates overcrowding and generates a lot of moisture
This meal can be served over egg noodles as well.
Adapted from: Boeuf bourguignon by Hairy Bikers (BBC Good Food) https://www.bbc.co.uk/food/recipes/boeuf_bourguignon_25475
Beef Bourguignon by Melissa Clark (NYT Cooking) https://cooking.nytimes.com/recipes/1018528-beef-bourguignon
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