Potato Recipe to Go With Beef Bourguignon

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Neven's Beefiness Bourguignon With Flossy Mashed Potatoes

The hole-and-corner to this French classic is to use a full canteen of wine and only a fiddling stock to give another flavour dimension. This dish is swell to serve at a dinner party but also bang-up for a family dinner, because in one case it'southward cooking away, y'all're free.

Ingredients

• • 25g (1oz) butter
  • 2 tbsp rapeseed oil
  • 350g (12oz) small shallots, peeled
  • 100g (4oz) pancetta or rindless streaky salary, cut into small, thin lardons
  • 675g (1½lb) chuck steak, cutting into seize with teeth- sized pieces
  • 50g (2oz) seasoned evidently flour
  • 1 bottle of Burgundy ruby wine
  • 150ml (¼ pint) beef stock
  • 2 carrots, chopped
  • two celery sticks, chopped
  • 2 bay leaves
  • two tsp fresh thyme leaves, plus extra to garnish
  • 225g (8oz) small chestnut mushrooms, trimmed
  • 2 tbsp brandy body of water salt and freshly ground black pepper

• Creamy Mashed Potatoes

  • 1.5kg (3¼lb) floury potatoes (such every bit Rooster), peeled and cutting into even sized chunks
  • 120ml (4fl oz) milk
  • 75g (3oz) butter bounding main salt and freshly footing black pepper snipped
  • Fresh chives, to garnish

  To Serve:

  • Crusty French bread

Main

• • 25g (1oz) butter
  • ii tbsp rapeseed oil
  • 350g (12oz) minor shallots, peeled
  • 100g (4oz) pancetta or rindless streaky salary, cut into pocket-sized, thin lardons
  • 675g (one½lb) chuck steak, cut into seize with teeth- sized pieces
  • 50g (2oz) seasoned patently flour
  • 1 bottle of Burgundy red wine
  • 150ml (¼ pint) beef stock
  • two carrots, chopped
  • 2 celery sticks, chopped
  • 2 bay leaves
  • 2 tsp fresh thyme leaves, plus extra to garnish
  • 225g (8oz) small chestnut mushrooms, trimmed
  • 2 tbsp brandy sea table salt and freshly footing blackness pepper

Side

• Flossy Mashed Potatoes

  • 1.5kg (3¼lb) floury potatoes (such as Rooster), peeled and cutting into even sized chunks
  • 120ml (4fl oz) milk
  • 75g (3oz) butter sea salt and freshly ground black pepper snipped
  • Fresh chives, to garnish

  To Serve:

  • Crusty French bread

To make the Beef Bourguignon:

Preheat the oven to 170°C(325°F), Gas Marker 3.

Heat half of the butter and oil in a large frying pan. Add the shallots and fry until they are just beginning to brown, so tip in the pancetta or bacon and fry until lightly browned. Transfer to a plate with a slotted spoon.

Place the beef pieces in a nil lock pocketbook with the seasoned flour. Shake until well coated, then remove, shaking off any excess. Add together to the frying pan and fry until lightly golden on all sides. Transfer to a goulash with a lid.

Add a little of the red wine to the frying pan and scrape the bottom to remove any sediment, then pour this on top of the beefiness with the rest of the red wine and the stock, carrots, celery, bay leaves and thyme. Add the sautéed shallots and pancetta and season to taste. Stir to combine, and so embrace with a hat and identify in the oven for 2 hours, until the meat is tender but still property its shape.

Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until just tender and lightly browned, stirring. Add the brandy and cook for another few minutes, then stir into the casserole and return to the oven for the remaining cooking time.

When the beef bourguignon is ready, season to sense of taste and garnish with the thyme leaves.

To make the Creamy Mashed Potatoes:

Identify the potatoes in a large pan of salted water. Bring to the eddy, then cover and simmer for 15–20 minutes, until the potatoes are tender without breaking up. Bleed and return to the pan over a low heat to dry out.

Brew the potatoes or pass them through a tater ricer or vegetable mouli if you desire a actually shine finish. Heat the milk in a small-scale pan or in the microwave. Using a wooden spoon, beat in the butter until melted, and so beat the warm milk into the potatoes until yous accept a polish, creamy mash. Season to gustation with common salt and pepper and serve at once garnished with the snipped fresh chives.

Variation Garlic Mashed Potatoes:

Garlic mashed potatoes are dandy served with main courses that already have enough of gutsy flavours going on. Place 6 peeled garlic cloves in a pan with the milk and simmer very gently for near 10 minutes, until completely softened, and then blitz to a thick purée with a hand blender and beat to the mashed potatoes.

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To brand the Beefiness Bourguignon:

Preheat the oven to 170°C(325°F), Gas Mark 3.

Heat half of the butter and oil in a large frying pan. Add the shallots and fry until they are just beginning to brown, so tip in the pancetta or bacon and fry until lightly browned. Transfer to a plate with a slotted spoon.

Place the beefiness pieces in a cipher lock purse with the seasoned flour. Shake until well coated, so remove, shaking off any excess. Add together to the frying pan and fry until lightly golden on all sides. Transfer to a casserole with a lid.

Add a little of the red wine to the frying pan and scrape the bottom to remove any sediment, and so pour this on tiptop of the beef with the rest of the red wine and the stock, carrots, celery, bay leaves and thyme. Add the sautéed shallots and pancetta and season to taste. Stir to combine, then cover with a lid and place in the oven for 2 hours, until the meat is tender but still holding its shape.

Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until just tender and lightly browned, stirring. Add together the brandy and cook for another few minutes, then stir into the casserole and return to the oven for the remaining cooking time.

When the beefiness bourguignon is ready, flavour to taste and garnish with the thyme leaves.

To make the Creamy Mashed Potatoes:

Place the potatoes in a large pan of salted water. Bring to the eddy, then cover and simmer for fifteen–twenty minutes, until the potatoes are tender without breaking up. Drain and return to the pan over a low rut to dry out.

Brew the potatoes or pass them through a potato ricer or vegetable mouli if y'all desire a really smooth cease. Estrus the milk in a small pan or in the microwave. Using a wooden spoon, beat in the butter until melted, then vanquish the warm milk into the potatoes until y'all have a polish, creamy mash. Season to gustation with salt and pepper and serve at once garnished with the snipped fresh chives.

Variation Garlic Mashed Potatoes:

Garlic mashed potatoes are great served with master courses that already have enough of gutsy flavours going on. Place 6 peeled garlic cloves in a pan with the milk and simmer very gently for about x minutes, until completely softened, then blitz to a thick purée with a hand blender and beat to the mashed potatoes.

Serving Suggestions

Serve direct to the tabular array with a dissever basin of crusty French bread to hand effectually.

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Source: https://www.bordbia.ie/recipes/beef-recipes/beef-bourguignon-with-creamy-mashed-potatoes/