Keyword beef bourguignon, beef stew, one pan meal, one pan recipe
Prep Time 15 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 2 hourshours45 minutesminutes
Servings 6people
Cost £
Ingredients
800gbeef shin, chuck or cheek , cut into 5cm pieces (grass-fed if possible)
2tbspoil
120glardons (or bacon if you can't find any)
100gshallots, peeled and halved
2garlic cloves, chopped
100gbutton mushrooms
2tbspplain flour
1tbsptomato puree
250mlbeef stock
600ml red wine (Burgundy if you want to be close to the original)
1 bay leaf and ½ bunch thyme, tied together to make a bouquet garni
Cheesy mash
1kgMaris piper potatoes
40gunsalted butter
60mlmilk
1tbspwholegrain mustard
50gmature cheddar or the (melty) cheese of your choice
Instructions
Heat the oven to 170°C/150°C fan.Pour a glug of oil into a large, lidded, flameproof casserole over medium heat.Toss the beef in the flour, then add to the pan in batches. Brown well, then transfer each batch to a large bowl.Add another splash of oil into the casserole dish and fry the bacon/lardons until crisp.Heat another splash of oil in the casserole. Add the bacon and fry until crisp.Add the butter and button onions/shallots, garlic, chopped onion and fry gently until (8-10 minutes).Now, add the beef back in and pour in the brand and scrape the browned bits on the bottom of the pan.Add the wine and bring to the boil, then add the herbs and bring back to the boil. Cover, transfer to the oven and cook for 2½-3 hours until the beef is tender.NB: 30 mins before you serve, add the button mushrooms and stir in.
Cheesy mash top
Put the potatoes in a large pan of cold salted water. Cover, then cook gently for 10 mins. Drain and leave to steam dry in the pan for 10 minutes. Mash then beat in the butter, milk, mustard and two thirds of the cheese. Season to taste.
Assemble
Spoon the mash on top of the bourguignon in the casserole dish, sprinkle with the rest of the cheese, then grill for 5 minutes until the cheese is golden and melted.Serve with greens.