I love to say ‘Boof Bourguignon’ a lot! I also love to make it and of course almost dive face first into it, if I didn’t care much to layers of my face peeling off in the process. I also enjoy watching the TV show ‘Food Safari’ although I never remember when it’s on so watch an episode every now and then online. It took me a long time to stop being annoyed with Maeve O’Meara’s “that’s yum/yummy” and “mmmmm’s” … I used my skill as a secondary school teacher to tune out the things I don’t want to hear and tune in to what I do…great skill to have let me tell you!
My favourite episode is the French one, where beef bourguignon is made. Maeve loved the dish “her knees were weak” and now I like her (although she is no Nigella – I love her – she’s my girl crush!). Beef Bourguignon sounds fancy but is not and making stews and casseroles is something I do often in Winter. It’s what I love about the Winter months. Looking back over these Winter months, I have realised that I haven’t made this classic dish and haven’t made any mashed potato at all!
I haven’t made Shepard’s Pie either come to think of it. Something is definitely amiss here. Must make a mental note that while Spring is here, the weather is still cool enough to make it…who am I kidding? I live in Melbourne there will be plenty of opportunities to make it! Such is the magic of Melbourne weather…”if you don’t like the weather in Melbourne, wait a minute!”
Back to Beef Bourguignon! It has been so cold, wet and windy this past week that I have been going to bed every night with this on my mind (no, there is nothing wrong with my relationship, but I do think about food – a lot!) and decided that Sunday was going to be a Beef Bourguignon dinner…and of course in true Melbourne style, it’s a beautiful day!
Don’t care! I’m making it!
Beef Bourguignon, mashed potato with so much butter I may keel over right after eating it, but what a way to go and great bread for mopping up!
This is the Food Safari recipe…love the carrot puree to thicken and sweeten the bourguignon.
1kg beef, cut into large chunks
300g speck, cubed
½ cup extra virgin olive oil
2 carrots, peeled, halved and sliced
2 celery sticks- leaves intact, halved then sliced
1 leek, halved and sliced
1 onion, peeled and chopped
5 shallots – halved
10 sprigs of thyme
7 bay leaves
1 bunch of parsley
½ litre red wine, brought to the boil and simmered to remove acidity
Salt & pepper to taste
300g button mushrooms
5 carrots, peeled and chopped
6 large desiree potatoes, skin on
Sourdough bread – to serve
Heat oil in a pan over med-high heat.
Seal the beef in batches until golden brown then drain and set aside – reserve the oil.
Repeat until all beef is sealed – reserve oil.
Using the same pan and oil as the beef, add all vegetables except the mushrooms and cook for 5-8 minutes.
Place meat in a large casserole dish, top with the vegetables, bay leaves, thyme and speck. Stir to combine.
Pour red wine over the beef and vegetables, season with salt and pepper and cover with lid.
Place on the stove and bring to the boil, then reduce heat to very low and cook for 40 minutes.
While the bourguignon is cooking prepare the carrot puree and mash below.
Just before serving, add the carrot puree and mushrooms, stir through and cook for a further 10 minutes. Sprinkle with chopped parsley.
Serve with mashed potatoes and bread.
Add chopped carrots to a pot, cover with cold water and bring to the boil.
Add salt and cook until just soft.
Pass through tamis, fine sieve or hand blender.
Place whole unpeeled potatoes into a pot of cold water.
Bring to the boil and add salt.
Cook until soft.
Peel while still hot.
Pass through a tamis, fine sieve or use a fork.
Heat milk in a saucepan until warm.
While the milk is heating, return the mashed potatoes to their pot and stir over medium heat for about 3-5 minutes to remove excess water (this will also add air to the potatoes and make them more light and fluffy).
Add warm milk in small amounts and stir in the butter – mix until combined.
Place cling wrap on top of the potatoes and set aside until ready to serve.