Beef Bourguignon with Potato Puree

By Manu Feildel and Clarissa Feildel with Plate for a Mate for Oz Harvest

INGREDIENTS

  • 1.5 kg Manning Valley Naturally Beef shin

For marinade

  • 1 brown onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 stick celery, roughly chopped
  • 4 cloves garlic, halved
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 litre red wine (burgundy or shiraz)

For stew

  • 3 Tbsp Rio Vista Olives Extra Virgin Olive oil
  • 20 g unsalted butter
  • 16 pearl onions, peeled
  • 400g button mushrooms, wiped clean
  • 2 carrots, peeled and chopped
  • 200 g D’Orsogna sliced bacon cut into 1 cm lardons
  • 2 Tbsp plain flour
  • sea salt, cracked black pepper

To serve

  • fresh parsley
  • mashed potato, see below for recipe

METHOD

  1. Place the onion, carrot and celery in a large bowl with the garlic, thyme and bay leaves. Cut beef into large 4 cm (1.5 inch) cubes and add to the bowl with the aromatics. Pour over wine to submerge meat and vegetables, cover and refrigerate overnight.
  2. Remove beef from marinate and season well with salt and pepper. Reserve marinade liquid — this will be your sauce!
  3. Heat butter and half the oil in a large heavy-bottomed pot over medium-high heat. When the butter foams add the meat and sear on all sides for a minute or two, you may need to do this in batches. Set meat and any pan juices aside.
  4. Heat remaining oil in the same pot, add the pearl onions, mushrooms and carrot and cook until golden and caramelised on the edges, 2 – 3 minutes. Add the bacon and cook for a further 3 minutes.
  5. Return seared beef and juices to the pan, sprinkle over the flour and stir well. Strain wine from marinade into the pot and discard marinade vegetables.
  6. Cover the surface of the liquid with a baking paper lid (cartouche) bring to the boil, reduce to a simmer and cook for 1.5 to 2 hours until beef is tender enough to pull apart with your fingers.
  7. Spoon Beef Bourguignon into a dish, sprinkle with parsley and serve with fresh pasta, mashed potato or even a big wedge of crusty French bread.

Potato Puree

INGREDIENTS

  • 4 x Desiree potatoes, peeled and chopped in half
  • 50g Unsalted butter 
  • 250ml Milk 
  • Sea salt and freshly ground black pepper 
  1. Place the potatoes in a pot of salted cold water, bring to the boil until soft. Strain and pass through a ricer
  2. Bring the milk to the boil and add the potato puree, remove from the heat and add the butter, stir to combine well. Season to taste. 

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