Ingredients:
- 2 1/2 lbs shin beef (i substituted chuck roast) or 2 1/2 lbs beef cheeks (i substituted chuck roast)
- 1/4 lb streaky bacon , cut into lardons (i substituted thinly sliced streaky beef for sukiyaki as i don'tsp use bacon)
- 1 bouquet garni (1 sprig thyme, 1 bay leaf, and a few stems of parsley tied together)
Directions:
- Heat oven to 325°F Heat 1 tbsp olive oil in a large, hot, ovenproof casserole dish. Brown the beef on both sides in the hot dish, in batches if applicable, making sure beef is well browned; if it sticks a little, leave it until it releases. Remove from pan and add another 1 tbsp oil. Brown bacon, then add the vegetables and mushrooms, cooking for about 5 minutes each addition. Add the bouquet garni and cook for an additional 1-2 minutes.
- Add the tomato puree and the wine. Bring to a boil and boil hard for about 10 minutes to reduce a little. Add stock, return the meat to the pan, and bring back to a boil. Season to taste with salt & pepper, then cover and cook in the oven for 3 hours or until the meat is tender.
- Remove the meat to a plate. Strain the liquid and return to the pan. Reserve the bacon and vegetables, but discard the bouquet garni. Bring to a boil and boil until reduced to about 1-1 1/4 cups. Cut the meat into big chunks. Slide the bacon and vegetables into the sauce, followed by the meat, and simmer gently for 5-10 minutes until piping hot.
- When meat is close to done, make the pommes purée. Peel the potatoes and cut into even-sized dice, then cook for about 12-15 minutes in boiling salted water. Drain well, then return to the pan and cook for 1-2 minutes over medium heat with no liquid added (to dry the potatoes). Mash the potatoes thoroughly or press them through a potato ricer back into the pan - they should be very smooth and lump-free. Don't use a food processor, as it will make the potatoes gluey.
- Gradually beat the butter into the potato puree until it starts to look shiny. Heat the milk and cream in a small pan until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. Potatoes should be very creamy in consistency.
- Serve the boeuf bourguignon over the potato puree.
- Excellent with a glass of the same wine used in cooking and with a fresh, crisp salad on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 633.45 Kcal (2652 kJ) | ||
| Calories from fat | 207.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.04g | 35% | |
|---|---|---|---|
| Cholesterol | 41.94mg | 14% | |
| Sodium | 243.78mg | 10% | |
| Potassium | 1367.51mg | 29% | |
| Total Carbs | 69.28g | 23% | |
| Sugars | 20.12g | 80% | |
| Dietary Fiber | 10.05g | 40% | |
| Protein | 17.32g | 35% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 2.8mg | 94% | |
| Iron | 3.1mg | 17% | |
| Calcium | 194.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 90.04 Kcal (377 kJ) | ||
| Calories from fat | 29.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 35% | |
|---|---|---|---|
| Cholesterol | 5.96mg | 14% | |
| Sodium | 34.65mg | 10% | |
| Potassium | 194.38mg | 29% | |
| Total Carbs | 9.85g | 23% | |
| Sugars | 2.86g | 80% | |
| Dietary Fiber | 1.43g | 40% | |
| Protein | 2.46g | 35% | |
| Vitamin C | 1.6mg | 19% | |
| Vitamin A | 0.4mg | 94% | |
| Iron | 0.4mg | 17% | |
| Calcium | 27.7mg | 19% | |
* 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.
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