Beef bourguignon

Method

1. 

   1Braise the stew

   Season the meat with salt. Heat the oil in a casserole until very hot and sear the meat well on all sides in batches. Add the onion and fry for approx. 2 mins. Add the tomato purée and fry briefly. Deglaze with the red wine, pour in the stock, add the thyme and bay leaf and bring to the boil. Reduce the heat, cover and braise over a low heat for approx. 2 hrs, until the meat is tender. Add a little water if needed.

2. 

   2Sauce

   Remove the meat with a slotted spoon, cover and keep warm. Discard the bay leaf. Reduce the sauce uncovered to approx. 100 ml. Stir in the cornflour and simmer for approx. 1 min, until the sauce thickens. Add the rosemary and pepper and season with salt and pepper. Return the meat to the sauce.

3. 

   3Mushrooms with bacon

   Heat the oil in a frying pan. Fry the bacon for approx. 2 mins without letting it brown too much, then remove. Fry the mushrooms in the same oil for approx. 4 mins and season. Return the bacon to the pan and mix.

4. 

   4Roasted vegetables

   Preheat the oven to 200 °C. Toss the vegetables with the oil and salt and spread out on a baking tray lined with baking paper. Roast in the middle of the oven for approx. 25 mins, until tender and lightly browned.

5. 

   5Mashed potatoes

   Boil the potatoes in salted water for approx. 20 mins until tender, then drain. Warm the milk with the butter, nutmeg and salt. Pass the potatoes through a food mill or mash them, gradually stirring in the milk until smooth. Do not stir for too long or the mash will turn gluey.

6. 

   6To serve

   Divide the stew and sauce between plates and top with the mushrooms and bacon. Arrange the mashed potatoes and roasted vegetables alongside.

Tip:

The stew tastes even better reheated the next day, so it can easily be made a day ahead.

Variation:

Instead of the red onion, braise small pearl onions or shallots with the meat.