Boeuf Bourguignon Avec Pommes Puree

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 2 1/2 lbs shin beef (i substituted chuck roast) or 2 1/2 lbs beef cheeks (i substituted chuck roast)
• olive oil
• 1/4 lb streaky bacon, cut into lardons (i substituted thinly sliced streaky beef for sukiyaki as i don't use bacon)
• 3/4 lb shallot, peeled and left whole
• 1 carrot, finely chopped
• 1 small onion, finely chopped
• 1 small stalk celery, finely chopped
• 1/2 lb chestnut mushrooms, quartered (i substituted baby portobello or cremini mushrooms)
• 1 bouquet garni (1 sprig thyme, 1 bay leaf, and a few stems of parsley tied together)
• 1 tablespoon tomato puree
• 750 ml red wine, ideally a burgundy (i used pinot noir)
• 2 1/2 cups veal stock (i used beef stock) or 2 1/2 cups dark chicken stock (i used beef stock)
• salt & pepper
• 3 1/3 lbs potatoes, such as desiree or maris piper (i used yukon gold)
• 1/4 lb butter, cut into cubes
• 1 1/4 cups whole milk
• 6 tablespoons double cream (i used a local brand of heavy cream with an especially high butterfat content)

Recipe

• 1 heat oven to 325°f heat 1 tbsp olive oil in a large, hot, ovenproof casserole dish. brown the beef on both sides in the hot dish, in batches if applicable, making sure beef is well browned; if it sticks a little, leave it until it releases. remove from pan and add another 1 tbsp oil. brown bacon, then add the vegetables and mushrooms, cooking for about 5 minutes each addition. add the bouquet garni and cook for an additional 1-2 minutes.
• 2 add the tomato puree and the wine. bring to a boil and boil hard for about 10 minutes to reduce a little. add stock, return the meat to the pan, and bring back to a boil. season to taste with salt & pepper, then cover and cook in the oven for 3 hours or until the meat is tender.
• 3 remove the meat to a plate. strain the liquid and return to the pan. reserve the bacon and vegetables, but discard the bouquet garni. bring to a boil and boil until reduced to about 1-1 1/4 cups. cut the meat into big chunks. slide the bacon and vegetables into the sauce, followed by the meat, and simmer gently for 5-10 minutes until piping hot.
• 4 when meat is close to done, make the pommes purée. peel the potatoes and cut into even-sized dice, then cook for about 12-15 minutes in boiling salted water. drain well, then return to the pan and cook for 1-2 minutes over medium heat with no liquid added (to dry the potatoes). mash the potatoes thoroughly or press them through a potato ricer back into the pan - they should be very smooth and lump-free. don't use a food processor, as it will make the potatoes gluey.
• 5 gradually beat the butter into the potato puree until it starts to look shiny. heat the milk and cream in a small pan until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. potatoes should be very creamy in consistency.
• 6 serve the boeuf bourguignon over the potato puree.
• 7 excellent with a glass of the same wine used in cooking and with a fresh, crisp salad on the side.