Beef bourguignon with mashed potatoes

Beef bourguignon with mashed potatoes

Beef bourguignon with mashed potatoes
A delicious and rustic French classic! Red wine, brandy, pancetta, shallots, mushrooms and herbs, what a wonderful combination for beef!
Serves 4
Prep time:  15 minutes
Cooking time: 2 hours 20 minutes

2 tbsp plain flour
salt and freshly ground black pepper
1 kg/2lb 4oz shin of beef, cut into large cubes
2 tbsp olive oil
150g/5oz pancetta, cut into small chunks
2 carrots, peeled and finely chopped
1 shallot, finely chopped
1 large onion, sliced
2 garlic cloves, crushed
50ml/2fl oz brandy
500ml/18fl oz Burgundy, or other red wine
250ml/9fl oz beef stock
1 tbsp tomato puree
2 bay leaves
2 sprigs thyme, leaves finely chopped
2 sprigs flat leaf parsley, finely chopped
25g/1oz butter
150g/5oz small baby onions
200g/7oz chestnut mushrooms

For the mash
1kg/2lb 4oz floury potatoes, peeled and cut into chunks
110g/4oz butter
110ml/4fl oz full-fat milk


1.  For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.

2.  Heat one tablespoon of the oil in a large frying pan and fry the pancetta for 1-2 minutes, or until golden-brown and set aside.   Add the beef in batches and fry for a further 4-5 minutes, or until browned on each side, set aside.   Add the carrots, shallot, onion and garlic and fry for 4-5 minutes, or until just softened.

3.  Now add the beef and pancetta to the pan and add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down.

4.  Add the red wine, beef stock and tomato puree, bring to a simmer. Add the bay leaves, thyme and parsley then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.

5.  Heat the butter and remaining oil in a frying pan and fry the baby onions for 4-5, or until just golden-brown.

6.  Add the browned onions and chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.

7.  Meanwhile, for the mash, cook the potatoes in a pan of boiling salted water for 12-15 minutes, or until the potatoes are tender.

8.  Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture.

9.  Mash the potatoes well, then add the butter and milk and beat with a wooden spoon until smooth. Season, to taste, with salt and freshly ground black pepper.

10.  To serve, spoon some mash onto serving plates and spoon the beef bourguignon alongside.

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