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Beef bourguignon

Name: Beef bourguignon
Cook time: 25 min
Yield: 4
Cuisine: Burgandy, France

with a herb cream mash and roasted baby carrots

Ready in around 25 mins

RECIPE FACT:

Beef bourguignon is considered "traditional" and in fact first documented in the 19th century, people believe that beef bourguignon is probably very ancient

Nutritional Info:

Energy: 1974kj
Protein: 34g
Carbohydrate: 41g
Fat: 17g
Contains: Milk , Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking

Preheat oven to 210°C (fan bake)

1. TO COOK THE BABY CARROTS

Trim the ends off the baby carrots. Place on an oven tray lined with baking paper and drizzle with oil and season with salt and pepper. Bake in the preheated oven for 20 mins.

2. TO COOK THE BEEF BOURGUIGNON:

Slice the button mushrooms. Pick the leaves off the curly parsley and discard the stalk. Roughly chop the parsley leaves. Heat 1 tbsp of oil in a large frying pan over a high heat. Once hot add the mushrooms and cook for 3-4 mins before adding the pulled beef and the bourguignon sauce. Reduce the heat to medium and simmer for 5-6 mins. Remove from the heat and garnish with the chopped parsley and season with pepper.

3. TO MAKE THE CREAMY HERB MASH:

Empty the steamed potatoes into a pot and pour in the herb cream. Cover with a lid and heat for 4–5 mins over a medium-high heat. Checking each minute that the cream doesn’t burn. Remove from the heat and add 2 tbsps of butter and 2/3 cup of milk if needed and season with salt and pepper. Using a potato masher, mash the potato to a smooth consistency. Set aside with a lid on.