Lunch/Dinner Beef Bourgignon with Olive Oil Mash
Serves : 6
Preparation Time: 15 minutes
Cooking Time: 1 hour
Ingredients
- 1 tsp vegetable oil
- 600g diced beef
- 250g sweetcure smoked bacon, cut into 2cm thick slices
- 1 onion, sliced
- 2 garlic cloves, finely grated or crushed
- 4 sprigs thyme, leaves picked and chopped
- 360g chestnut mushrooms, thickly sliced
- 1 tbsp plain flour
- 300ml Malbec red wine
- 1 x rich beef stock pot
- 750g King Edwards potatoes, peeled and roughly chopped
- 3 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
Nutrition
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Method
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Heat a large casserole pot until hot. Add the vegetable oil and the beef and fry for 5 minutes, stirring occasionally, until the beef has just browned.
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Add the bacon and cook for another 2-3 minutes stirring all the time until the bacon has just coloured.
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Add the onion and cook for 2 minutes then add the garlic, thyme, mushrooms and plain flour and stir really well.
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Season with salt and black pepper then add the red wine and cook until reduced by a third.
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Add the beef stock pot and 500ml of water and bring to the boil, stirring well.
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Turn the heat down to a simmer then cover and cook for 1¼ hour until the beef is tender and the liquid just thickened.
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Meanwhile, place the potatoes into a saucepan and cover with cold water. Add a pinch of salt and bring to the boil. Reduce the heat to a simmer and cook for 15 minutes until the potatoes are tender.
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Drain and return to the saucepan and steam for a couple of minutes until the excess water has evaporated.
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Mash well until smooth then add the extra virgin olive oil and season well with salt and black pepper.
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Serve the stew with the mashed potatoes.
