Beef bourguignon with creamy mash

Ingredients (serves 4)

• 500g beef chuck or blade steak, diced
• 3 medium carrots, peeled and roughly chopped
• 6 French eschalots, peeled and roughly chopped
• 3 whole celery sticks, chopped
• 1 leek, white part only, chopped
• ½ bunch fresh thyme sprigs or 2 tbsp dried leaves
• 6 fresh bay leaves or 10–12 dried
• 200 g rasher bacon, cut into small strips
• 1½ cup beef stock
• 750 ml red wine
• 250 g button mushrooms, dirt removed
• 5 medium potatoes, washed and quartered
• ½ cup tasty cheese
• Salt and pepper to taste
• ¼ cup olive oil
• 2 tbsp butter, optional

Method
Heat two tablespoons of oil and the butter in a large, lidded casserole dish over high heat and brown the beef, working in batches if needed. Add vegetables, except for mushrooms, to the same pan with a little oil if needed, and stir-fry for a couple of minutes. Add thyme, bay leaves, and bacon, stir fry for a minute more then add beef stock.

Pour wine into a medium saucepan and bring to the boil. Cook for five minutes. This will get rid of acidity in the wine. Add the wine to the casserole, along with a generous pinch of salt and pepper.

Bring to a boil. Reduce heat to a minimum, cover and cook for about three hours or until the beef is tender. Add whole mushrooms. Mix well and cook for another 10 minutes or so.

Place chopped potatoes in a pot, cover with water and bring to the boil. Turn down the heat and boil for 15 minutes more, or until potatoes are soft. Using a potato masher, mash until smooth and creamy. Add cheese, season with salt and pepper, and stir until cheese is melted through.

To serve, put a dollop of creamy mash on the plate, top with beef and extra sauce, and enjoy.

Tip: You can prepare this dish in a slow cooker. Simply brown meat and sauté vegetables including mushrooms with herbs and bacon. Transfer to a slow cooker, season with salt and pepper, add wine and stock. Cook for eight hours on low.

Recipe and images by Martyna Angell 


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