Beef Bourguignon with Mashed Potatoes
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It's no coincidence that beef bourguignon has become a true French classic. There's something truly special about this dish — wine, herbs, and meat that have simmered together long enough to develop deep, complex flavour.
In this recipe, Francis and Victor Cardenau share their own version, along with plenty of tips and tricks to help you master the dish at home.
For the best result, marinate the meat in red wine, herbs, and vegetables for 12–24 hours – it adds extra flavour and tenderness. If you're short on time, you can skip the marinating step and still end up with a fantastic dish.
Servings
: 4
servings
Ingredients
1.2
kg
beef, such as chuck or shoulder from grass-fed cattle with nice marbling
1
bottle
of red wine – preferably Burgundy or a red wine with a minimum of 13% alcohol content
2-3 cloves, 1 teaspoon black peppercorns, 2 bay leaves and 3 sprigs of thyme
2 onions, 2 carrots and 150 g celery root, all cut into coarse pieces
4
cloves
garlic, lightly crushed
2-3
tbsp
extra virgin olive oil - the video uses the one from CARDENAU
1
tbsp
flour
3
dl
beef stock or vegetable bouillon
Salt and freshly ground pepper
200
g
mushrooms, halved or quartered
150
g
small pearl onions, new onions or shallots
100
g
ventrèche or pancetta, cut into lardons
1
kg
large potatoes – preferably of the Agata variety
100-200
g
butter
Cooking water from the potatoes, until it has the desired consistency
Avoid screen shutting off
Instructions
The day before (optional)
Step 1/2
Cut the meat into large, coarse pieces (approx. 4 x 4 cm). Place it in a bowl or bag together with wine, cloves, peppercorns, bay leaves, thyme, onions, carrots, celery root and garlic.
Step 2/2
Cover and let it marinate in the refrigerator for 12–16 hours.
The next day
Step 1/5
Take the meat out of the marinade and pat it dry. Save both the wine and vegetables – they will be used in the dish.
Step 2/5
Heat olive oil in a large casserole and brown the meat in portions so you get an even crust, without it drying out. Remove the meat and set it aside.
Step 3/5
Sauté the marinated vegetables in the casserole – if needed with a bit of extra oil – for 5–6 minutes, until they get some color. Sprinkle flour over and let it cook for a couple of minutes.
Step 4/5
Put the meat back in the casserole, pour the wine marinade over, and add stock so it covers the meat.
Step 5/5
Bring to a boil, cover, and place the casserole in the oven at 180 degrees for 1½–2 hours, until the meat is tender but still holds its structure.
Mashed potatoes
Step 1/4
Boil the potatoes tender in plenty of unsalted water.
Step 2/4
Drain the cooking water, but save a good amount of it.
Step 3/4
Mash the potatoes roughly and stir them together with the cooking water and butter until you get a creamy but rustic consistency.
Step 4/4
Season with salt and pepper at the end.
Final touches
Step 1/6
Cut mushrooms in halves or quarters, and ventrèche into small sticks.
Step 2/6
Fry mushrooms, pearl onions and ventrèche on a pan so they get color and structure.
Step 3/6
Turn them into the casserole in the last 15–20 minutes of cooking time.
Step 4/6
Remove the lid for the last half hour for a more concentrated sauce, or thicken with a little cornstarch mixed into cold water.
Step 5/6
Season the dish with salt, pepper, a little acidity – for example a splash of Champagne-Ardenne vinegar – and if desired a hint of sweetness, such as a pinch of sugar.
Step 6/6
Serve with mashed potatoes that can absorb the sauce.
Francis Cardenau is one of Denmark's most acclaimed chefs. He is a former Michelin chef and president of Bocuse d'Or Denmark. He is also behind several iconic restaurants including Kommandanten, Le Sommelier, and MASH.
Today, his son Victor Cardenau carries on the family's passion for gastronomy through the brand CARDENAU.
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