Beef bourguignon, mashed potatoes with chives
There's no mistaking this classic French dish. The creamy wine sauce with a red fruit purée is the perfect coating for our delicious, tender pieces of beef. A convivial, gourmet and comforting dish.
Chef's choice
Ingredients
Portions:
4
For the Beef Bourguignon:
200 g
beef shank, cut into pieces
100 ml
red wine
1 tbsp
olive oil
1 tbsp
butter
1 cup
vegetable broth
1
onion, chopped
2
carrots, sliced
100 g
mushrooms, quartered
1 tsp
double tomato concentrate
2 cloves garlic, minced
1
bay leaf
1 sprig fresh thyme
1 sprig rosemary
salt and white pepper to taste
For the Mashed Potatoes:
200 g
shot potatoes, peeled and cubed
50 ml
whole milk
1 tbsp
butter
fresh chives, chopped
salt and white pepper to taste
For Garnish:
30 g
spinach leaves
pinch of ground nutmeg
pinch of smoked paprika
pinch of Espelette pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat olive oil in a large pot over medium heat. Add the beef shank and brown all sides.
- Add chopped onions, garlic, and carrots to the pot. Sauté until the onions are translucent.
- Pour in red wine and bring to a simmer. Stir in double tomato concentrate and vegetable broth.
- Add bay leaf, rosemary, thyme, and mushrooms. Cover and simmer for 20 minutes until the beef is tender.
- Meanwhile, boil potatoes until tender. Mash with butter, milk, chives, salt, pepper, and nutmeg.
- Serve the beef bourguignon with mashed potatoes and a garnish of fresh chives.
For a richer sauce, use a full-bodied red wine and let the stew simmer longer for enhanced flavors.