Sharing | Beef Bourguignon

I think it’s good to share. Well, sometimes. It’s nice to share a box of cookies, a tub of ice cream, or even your good running shoes (uhm, perhaps not). But when it comes to your friend’s husband (please get a hold of yourself), or the food from the day before…you know where to draw the line.

“Sharing is caring”. Or so I hear.

I’ve also heard this from someone I know. At a church event, a lady (who by the way, is a sunday school teacher) asked her to help herself with the food at one table. But soon after, this lady whispered (loud enough) to a man, that he should go to the other table, where the food is fresher.

I know what you’re thinking. Why the heck do they serve overnight food at church?

It’s like seeing pork being served at a Mosque.

Evil women and pork aside, I’m absolutely stoked that I finally, finally attempted at my favorite french food. Beef Bourguignon. It’s quite simple really, though time-consuming. BUT, so worth it. Mine didn’t turn out perfect, so for a first time, I’ll rate it 7 out of 10. I didn’t follow the recipe to a tee, leaving out leeks and especially the carrot puree. If you haven’t enough carrots to make a puree to thicken the stew, feel free to add all-purpose flour, a little at a time, if you might.

And don’t worry about leftovers. This tastes even better the next day.

28 March 2011 update: I tried the full recipe together with carrot puree. That said, it takes a lot, a lot of effort to puree carrots, particularly with a drum sieve.  Below, I’ll give you just the adapted version of the recipe. Otherwise, simply click on the chef’s name and it’ll bring you to the original. Your choice. (:

Beef Bourguignon

adapted from

Guillaume Brahimi

serves 6

Printer-Friendly Version

French food is my top favorite cuisine besides Cantonese and Thai. I was first taught about this dish watching Guillaume make his recipe on Food Safari, and I’ve been wanting to make this ever since. It’s perfect for a chilly wet day, when you feel like staying in bed all day. To make this, do plan ahead.

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 your 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.

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