Beef bourguignon
Serve this beef bourguignon with parmesan mash and glazed thyme chantenay carrots
Neil O’Brien shares his beef bourguignon recipe
Serves 2
- Cubed beef 750g
- Claret ½ bottle
- Thyme 6 sprigs and 1 tsp fresh chopped
- Fresh tarragon 1 tbsp, chopped
- Garlic 8 cloves, peeled
- Baby shallots 16
- Tomato puree 2 tbsp
- Plain flour 2 tbsp
- Stock 500ml
- Baby button mushrooms 24
- Celery 2 sticks
- Maris piper potatoes ½ kg
- Double cream 50ml
- Parmesan 50g
- Chives 1 tsp
- Chantenay carrots 24
- Butter couple of knobs
- Seasoning
- Trim the excess fat from the beef, add the thyme sprigs, tarragon and a splash of red wine. Season and rest for about 2 hours.
- Add a dash of oil to a heavy based pan. When it’s hot add the beef and brown. Add a large glass of red wine and simmer for about 20 minutes.
- Add the garlic and shallots, then thicken the sauce with the tomato puree and flour. Add the remaining wine and stock.
- Gently fry the celery and mushrooms then add them to the beef. Cook on a low heat for 2 hours or until tender.
- Peel and chop the potatoes then boil for about 20 minutes. Drain well, add butter and seasoning and mash. Add chives and parmesan, then whisk in the cream.
- Wash and peel the carrots before blanching in hot water for 8-10 minutes. Remove from the pan, drain and add butter and thyme. Season. (For caramelised carrots, return to the pan with a tsp of sugar.).
- Plate up portions of the beef and serve with the mash and carrots.
You will need
- Cubed beef 750g
- Claret ½ bottle
- Thyme 6 sprigs and 1 tsp fresh chopped
- Fresh tarragon 1 tbsp, chopped
- Garlic 8 cloves, peeled
- Baby shallots 16
- Tomato puree 2 tbsp
- Plain flour 2 tbsp
- Stock 500ml
- Baby button mushrooms 24
- Celery 2 sticks
- Maris piper potatoes ½ kg
- Double cream 50ml
- Parmesan 50g
- Chives 1 tsp
- Chantenay carrots 24
- Butter couple of knobs
- Seasoning
Method
- Trim the excess fat from the beef, add the thyme sprigs, tarragon and a splash of red wine. Season and rest for about 2 hours.
- Add a dash of oil to a heavy based pan. When it’s hot add the beef and brown. Add a large glass of red wine and simmer for about 20 minutes.
- Add the garlic and shallots, then thicken the sauce with the tomato puree and flour. Add the remaining wine and stock.
- Gently fry the celery and mushrooms then add them to the beef. Cook on a low heat for 2 hours or until tender.
- Peel and chop the potatoes then boil for about 20 minutes. Drain well, add butter and seasoning and mash. Add chives and parmesan, then whisk in the cream.
- Wash and peel the carrots before blanching in hot water for 8-10 minutes. Remove from the pan, drain and add butter and thyme. Season. (For caramelised carrots, return to the pan with a tsp of sugar.).
- Plate up portions of the beef and serve with the mash and carrots.
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