Classic Braised Beef Bourguignon with Mashed Potatoes

Method

1. 1Prep

   • Peel and chop the carrots into small bite-sized pieces.
   • Clean the mushrooms with a damp cloth and chop into bite-sized pieces.
   • Peel and finely chop the garlic and 0.5 onion.

2. 2Prep beef

   • Pat the steak strips really dry with paper towel.
   • Add to a bowl or plate.
   • Season with a good pinch of salt and pepper, and mix in the flour.

3. 3Fry beef

   • Heat a large pot over high heat with a good drizzle of oil.
   • Once hot, fry the steak strips in small batches for 2-3 min until deeply browned.
   • Transfer the steak strips to a plate and reserve the pot.

   Tip: Make sure the pot is really hot before adding the beef otherwise, it will stew, and not brown. You want to develop deep and rich flavour at this stage.

4. 4Make stew

   • Add another drizzle of oil with the mushrooms, onion and carrots with a pinch of salt and fry for 5 min until the mushrooms brown.
   • Add the garlic, bay leaves, and tomato paste.
   • Fry for 1 min further.
   • Add the steak strips back, the measured water, balsamic vinegar, brown sugar, stock cube, and either 0.5 or full bundle of thyme (to taste).
   • Bring to a simmer, reduce the heat to medium and cook covered for 30-35 min until the steak is tender.

   Tip: Add a splash of water to the stew if it reduces too quickly.

5. 5Make mash

   • Meanwhile, peel and chop the potatoes into bite-sized pieces.
   • Add them to a pan of boiling water with a generous pinch of salt and cook over medium heat for 20 min or until soft.
   • Once soft, drain the potatoes and return them to the pan.
   • Mash until smooth, add the butter, and season with salt and pepper.

6. 6Serve

   • Roughly chop the parsley and stir into the stew.
   • Serve the Beef Bourguignon on a bed of Mashed Potatoes.

The cut

Beef Strips

350 g for 2 people

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