Beef bourguignon with mashed celery and chives
Pas de fausse note avec ce grand classique de la cuisine Française. La sauce onctueuse au vin additionnée d'une purée de fruits rouges nappera nos délicieux et tendres morceaux de bœuf. Plat convivial, gourmand et réconfortant. Bonne table
Low Carbs, Keto
Ingredients
Portions:
4
200 g
Beef shank
50 g
Parsnip
50 g
Carrot
50 ml
Whole milk
Vegetable Broth:
Onion
Carrot
Celery stalk
Fresh thyme
Bay leaf
Peppercorn
Leeks
50 g
Button mushrooms
50 ml
Red wine
10 g
Butter
15 g
Double tomato concentrate
Olive oil
Garlic
Spinach leaf
Fine salt
Ground nutmeg
Smoked paprika
Espelette pepper
Ground white pepper
Fresh chives
Bay leaf
Rosemary
Thyme
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat olive oil in a large pot over medium-high heat. Brown the beef shank pieces on all sides, then remove and set aside.
- In the same pot, add chopped onions, carrots, and parsnips. Sauté for 5 minutes until softened.
- Add minced garlic, tomato concentrate, and a pinch of smoked paprika and Espelette to the pot. Stir for 1 minute.
- Return the beef to the pot and pour in the red wine and vegetable broth. Add bay leaf, rosemary, and thyme. Simmer on low heat for 20 minutes.
- Meanwhile, boil celery until tender, then mash with butter and a pinch of ground nutmeg. Stir in chopped chives.
- Serve the beef bourguignon over the mashed celery, garnished with fresh spinach leaves.
For a richer flavor, allow the beef bourguignon to simmer longer at a lower heat.
This dish pairs well with a glass of the same red wine used in the recipe.