Beef Burgundy: red wine gravy, vegetables and the tenderest beef chunks, silky mushrooms and a fluffy potato topping. When it comes to richness, the French really know their stuff. Nothing is richer, heartier and so full of flavour as this offering. The epitome of French slow-cooking, this complex dish is surprisingly easy to cook. Just pop it in the oven while you start hammering away at the wine.
The perfect weekend surprise with friends or family. Works better with beef though. Oh, and a bottle of CabSav.
Ingredients
Method
Preheat the oven to 160°C. Lightly season beef with salt and pepper.
Heat 1 tblspn butter in a flameproof casserole dish over medium-high heat. In batches, add beef and cook, turning, for 3-4 minutes until browned adding more butter as necessary. Remove and set aside.
Add remaining butter to the pan, then add onion, carrot, rosemary, pancetta and garlic and cook, stirring, until the onion has softened. Add mushroom and cook for 2-3 minutes, then stir in flour and cook for 1 minute. Add tomato paste and cook for a further 1 minute. Return beef to the pan with wine, bone broth and bay leaves. Season and bring to the boil, then remove from heat.
Cover and cook in the oven for 1 hour or until the meat is tender. Remove the lid and return to the oven for a further 15 minutes or until the sauce has thickened. Remove from oven and let rest, covered.
Meanwhile, place potato in a saucepan of cold, salted water and bring to a simmer over medium-high. Cook for 15-20 minutes until tender. Drain and pass through a ricer or mash until smooth. Stir through butter, cream, cheddar, parmesan, milk and season. Add more milk to get the right consistency.
Preheat the grill to medium-high.
Spread the mashed potato over the meat and use a fork to make a light indentation in the surface. Grill for 5 minutes or until golden. Garnish with parsley and serve.
Beef Bourguignon Pie
Serves: 6 People
Prepare Time: 30 mins
Cooking Time: 1.5 hrs
Calories: -
Difficulty:
Moderate
Beef Burgundy: red wine gravy, vegetables and the tenderest beef chunks, silky mushrooms and a fluffy potato topping. When it comes to richness, the French really know their stuff. Nothing is richer, heartier and so full of flavour as this offering. The epitome of French slow-cooking, this complex dish is surprisingly easy to cook. Just pop it in the oven while you start hammering away at the wine.
The perfect weekend surprise with friends or family. Works better with beef though. Oh, and a bottle of CabSav.
Ingredients
Method
Preheat the oven to 160°C. Lightly season beef with salt and pepper.
Heat 1 tblspn butter in a flameproof casserole dish over medium-high heat. In batches, add beef and cook, turning, for 3-4 minutes until browned adding more butter as necessary. Remove and set aside.
Add remaining butter to the pan, then add onion, carrot, rosemary, pancetta and garlic and cook, stirring, until the onion has softened. Add mushroom and cook for 2-3 minutes, then stir in flour and cook for 1 minute. Add tomato paste and cook for a further 1 minute. Return beef to the pan with wine, bone broth and bay leaves. Season and bring to the boil, then remove from heat.
Cover and cook in the oven for 1 hour or until the meat is tender. Remove the lid and return to the oven for a further 15 minutes or until the sauce has thickened. Remove from oven and let rest, covered.
Meanwhile, place potato in a saucepan of cold, salted water and bring to a simmer over medium-high. Cook for 15-20 minutes until tender. Drain and pass through a ricer or mash until smooth. Stir through butter, cream, cheddar, parmesan, milk and season. Add more milk to get the right consistency.
Preheat the grill to medium-high.
Spread the mashed potato over the meat and use a fork to make a light indentation in the surface. Grill for 5 minutes or until golden. Garnish with parsley and serve.
