Beef Bourguignon with Cauli-Mash

Ingredients:

Beef Bourguignon:

-1kg beef chuck or shin, cut into large cubes and seasoned with salt and pepper

-100g butter or 2 tbsp oil

-250g button mushrooms

-20 cocktail onions, peeled

-1 onion, chopped

-1 leek, chopped

-2 stalks celery, chopped

-4 – 6 slices streaky bacon, diced

-1 tbsp tomato puree

-3 cloves garlic, chopped

-2 bay leaves

-4 large sprigs thyme

-500ml red wine

-400ml beef stock

-Chopped parsley for garnishing

Cauli-mash:

-1 large cauliflower, broken into florets

-1 tbsp butter

-Salt and pepper

Method:

  • Melt the butter/heat the oil in a heavy based casserole pot. Add the seasoned beef pieces and brown them well in the pot. It is best to do this in batches so that you can get great colour on the beef. Remove the beef from the pot and set aside.

  • Add the cocktail onions to the pot and allow them to brown well. Add the button mushrooms and fry until soft. Remove the onions and the mushrooms from the pot and set aside.

  • Add the diced onion, celery, leek and bacon to the pot and gently fry until soft.

  • Return the beef to the pot with the minced garlic, bay leaves, thyme, tomato paste, red wine and stock. Allow everything to simmer gently for at least an hour and a half, until the meat is tender. It may take a little longer if the pieces of beef are bigger.

  • Add the onions and mushrooms and cook for a further 30 minutes. Season well with salt and pepper. Serve with cauli-mash and a sprinkle of chopped parsley.

  • To make the mash, steam the cauliflower until it is mushy. Using a stick blender or a food processor, purée the cauliflower until it is smooth. While continuing to purée, add the butter and beat until smooth and silky.

Makes 4 servings;

*count each as 4 protein, 2 fats and 1 fruit or 1 carbohydrate (for the wine).

Main Dishes