Anolon Academy

Beef Bourguignon with Truffle mash

By Rebecca Sullivan

Ingredients

  • 100g streaky bacon
  • 1 tablespoons olive oil
  • 1kg lean stewing steak, trimmed and cut into 3.5cm pieces
  • 1 carrot, sliced
  • 1 onion

, sliced
  • 1 teaspoon salt and ¼ teaspoon ground pepper
  • 4 tablespoons plain flour
  • 600ml red wine
  • 300ml Cambell’s Real Stock – Beef
  • 1 tablespoon tomato puree
  • 1 clove garlic, crushed
  • ½ teaspoon thyme leaves
  • 1 bay leaf
  • Parsley sprigs, to serve
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 10 pickling onions, or shallots, peeled
  • 300g button mushrooms

Method

Preheat the oven to 230°C.
 Slice the bacon into small lengths or chunks. Heat the oil in a large, oven-proof casserole over medium heat, add the bacon then cook, stirring occasionally, until lightly golden.  Remove to a bowl using a slotted spoon, leaving as much oil in the casserole as possible.

Add the remaining oil to the casserole and heat until very hot – almost smoking. Add the beef in batches, and fry until they are brown on all sides. Spoon these out and place in the bowl with the bacon.

Add the sliced carrot and sliced onion to the casserole and fry until lightly browned, stirring constantly. Carefully pour out any excess fat form the casserole then add the beef, bacon, salt and pepper and stir to combine well. 

Sprinkle the flour over, shake the casserole then place, uncovered, in the oven for 4 minutes. Stir well then cook for another 4 minutes.

Reduce the oven to 160°C. Stir in the red wine and enough beef stock to just cover the meat. Add the tomato puree, garlic and herbs. Bring to a simmer on the stove then cover the casserole and place back into the oven for 2-3 hours, or until the meat is very tender.

Meanwhile, for the onions and mushrooms, heat half the butter and half the oil in a small saucepan over medium then, when it starts to bubble add the onions or shallots. Gently fry them over a medium heat for around 10 minutes or until softened and set aside in bowl. Do exactly the same with the button mushrooms and likewise set aside in a bowl. 

When the bourguignon is ready, add these to the casserole then serve with truffle mash or mashed potatoes and sprigs of parsley.

Truffle mash

  • 6 large potatoes
  • 21/2 tablespoons full cream milk
  • 21/2 tablespoons pouring cream
  • Knob of butter
  • Salt and pepper, to taste
  • 2-3 tablespoons truffle oil

Peel and chop the potatoes into chunks. Place in a saucepan of cold water and bring to the boil. Cook until the potatoes are soft enough to mash. Drain well, add the remaining ingredients then mash to desired texture.

Serves 6