Slow Cooked Beef Bourguignon with Garlic Roasted Potatoes

Sun, 16 February 2020

Slow Cooked Beef Bourguignon with Garlic Roasted Potatoes

 

ingredients:

1.5kg chuck steak in bite size pieces

Rapeseed oil

200g unsmoked bacon lardons

6 shallots, finely chopped

3 tablespoons tomato purée

4 garlic cloves finely sliced

3 sprigs of thyme

3 sprigs of rosemary

500mls beef stock

1 bottle of red wine

2 bay leaves

1 carrot, cut into slices

300g mushrooms, cut into quarters

Salt & pepper

 

Roast potatoes:

500g potatoes

100g butter

Rapeseed oil

4 garlic cloves skin on

3 sprigs of thyme

3 sprigs of rosemary

 

method:

1. Preheat the oven to 180C.
2. Season the chuck steak with salt and pepper.
3. Heat 2 tablespoons of rapeseed oil in a hot pan and seal the chuck steak pieces all over.  Do this in batches to ensure the pieces brown evenly.  Remove and place in an oven proof dish.
4. Add a teaspoon of rapeseed oil to the pan and fry off the bacon lardons.  When browned, drain off the excess fat and add to the chuck steak in the oven proof dish.
5. Fry off the finely chopped shallots for 4-5 minutes before adding in the sliced garlic and frying for a further one minute.  Add to the oven proof dish.
6. Add the tomato purée, beef stock and red wine to the oven proof dish and mix everything together.  Add in the bay leaves, rosemary and thyme.
7. Place in the preheated oven for 1 hour.
8. Add a teaspoon of rapeseed oil to the frying pan and fry off the mushrooms and add to the oven proof dish as well as the sliced carrot.
9. Return to the oven for a further 30-45 minutes until the chuck steak is tender.
10. Whilst the beef bourguignon is in the oven, peel and steam the potatoes until al dente.
11. Melt 3 tablespoons of rapeseed oil and the butter in a roasting tin.  Add the potatoes and toss them around in the fat until well coated.  Add in the cloves of garlic, rosemary and thyme to the tin.
12. Place in the oven for 20-25 minutes until crispy.
13. Bring to the table and let everyone help themselves!