Beef Bourguignon Recipe

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Ingredients:

Serving

2 .2 lb (1 kilogram) good quality beef or charolais beef, cut into 2-inch pieces.
1 (750ml) bottle burgundian wine, like pinot noir
2 large stalks celery, roughly chopped
2 fresh bay leaves
pinch fresh thyme
2 large carrots, roughly chopped
2 large onions, peeled and quartered
1 bulb garlic, unpeeled and cut horizontally
1 tbsp whole black peppercorns
2 oz (50 g) butter
2 tbsp olive oil
8 oz (200 g) smoked bacon , pancetta or lardons, chopped into small dices
4 shallots, peeled and roughly chopped
3 tbsp dijon mustard
salt and pepper
mashed potatoes , recipe follows
6 medium potatoes, peeled and cut into large chunks
1/2 cup (1/4 pint) double (heavy ) cream
2 1/2 oz (75 g) butter
a handful chives
a handful parsley
3 tbsp extra-virgin olive oil
salt and pepper

Directions:

For the sauce:
Place the beef in a large bowl and add all the marinade ingredients. Cover and marinade for at least 8 hours or preferably overnight, refrigerated.
Drain off the liquid from the marinade and reserve. Remove the peppercorns, onions, and garlic. Separate vegetables from the meat. Dry the meat thoroughly on paper towels.
Heat a heavy bottomed saucepan. Add the butter and oil, then add in the beef. Cook over a high heat until seared all over, then remove from the pan and keep warm. Add the lardons and cook for 3 to 4 minutes, until golden. Add the shallots and cook until they just begin to soften. Stir in all the marinade vegetables, and cook for a further 3 to 4 minutes. Return the meat to the pan and season generously with salt and pepper and stir in the mustard until all the ingredients are coated generously. Pour in the reserved marinade liquid and bring to a gentle bubble. Cover with a lid and cook for 1 1/2 to 2 hours, the sauce should be thick and the meat tender. You may need to add a little water half way through the cooking process. Serve with mashed potatoes.
Mashed Potatoes:
Cook the potatoes in salted boiling water for 12 to 15 minutes until tender.
Heat the cream and butter together until the butter is thoroughly melted. Blanch the herbs in boiling salted water 2 to 3 minutes. Drain and rinse thoroughly under very cold water until completely cooled. Place blanched herbs in a blender and puree. Slowly add the olive oil, while the motor is still running, to form a smooth puree.
Mash the potatoes, then add butter and cream. Stir thoroughly until you have a smooth paste. Finally fold in herb puree and season generously. Mix well to form a green smooth mash.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	675.53 Kcal (2828 kJ)
Calories from fat	275.4 Kcal
		% Daily Value*
Total Fat	30.6g	47%
Cholesterol	33.18mg	11%
Sodium	597.22mg	25%
Potassium	1495.68mg	32%
Total Carbs	84.24g	28%
Sugars	24.59g	98%
Dietary Fiber	13.34g	53%
Protein	19.49g	39%
Vitamin C	21.7mg	36%
Vitamin A	2.3mg	77%
Iron	5.1mg	28%
Calcium	211.3mg	21%

Amount Per 100 g
Calories	124.21 Kcal (520 kJ)
Calories from fat	50.64 Kcal
		% Daily Value*
Total Fat	5.63g	47%
Cholesterol	6.1mg	11%
Sodium	109.81mg	25%
Potassium	275.01mg	32%
Total Carbs	15.49g	28%
Sugars	4.52g	98%
Dietary Fiber	2.45g	53%
Protein	3.58g	39%
Vitamin C	4mg	36%
Vitamin A	0.4mg	77%
Iron	0.9mg	28%
Calcium	38.9mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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