John Myers
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Boeuf Bourguignon with Two Kinds of Potato
The perfect boeuf bourguignon with two kinds of potato recipe with a picture and simple step-by-step instructions.
Beef Bourguignon:
- 4 Pc. Shallots
- 4 Pc. Onions
- 2 Pc. Celery sticks
- 6 Pc. Tomatoes
- 6 Pc. Red peppers
- 5 Pc. Carrots
- 200 g Mushrooms brown
- 1 tbsp Tomato paste
- 0,5 Bd Sprigs of thyme
- 0,5 Bd Parsley
- 1 Pc. Rosemary sprig
- 2 Pc. Bay leaves
- 1,5 kg Boiled beef
- 750 ml Red wine
- 200 ml Beef broth (reduced from 800ml)
- Salt
- Pepper
- 5 tbsp Oil
- Flour
Parsley salsa:
- 1 Bd Parsley
- 50 g Shallots
- 1 tsp Sugar
- 1 tbsp Bianco balsamic vinegar
- Salt
- Pepper
Potato gratin:
- 6 Pc. Waxy potatoes
- 200 ml Sour cream
- 200 ml Cream
- 125 g Grated Emmental
- 1 Pc. Garlic bulb
Roasted rosemary potatoes:
- 300 g Triplets
- 1 Pc. Rosemary sprig
- 1 Pc. Clove of garlic
- 2 tbsp Oil
- Salt
- Pepper
Beef Bourguignon:
- Peel the shallots. Clean the mushrooms. Finely dice 2 carrots, 1 bell pepper and the mushrooms. Heat 2 tablespoons of oil in a roasting pan. Fry shallots, carrots and mushrooms for 5 minutes. Take the vegetables out of the pot and set aside.
- Peel the onions. Cut the celery, remaining peppers and tomatoes into pieces. Cut the beef into 300 g pieces. Season the meat with salt and pepper, turn in flour and knock off. Put the remaining 3 tablespoons of olive oil in the roaster and heat. Sear the meat all around, remove and set aside.
- Add onions, celery, tomatoes and peppers and fry. Mix in the tomato paste and roast briefly. Add a third of the red wine and reduce almost completely, then add the remaining red wine, the stock and the herbs. Bring to the boil and stew covered for 4 hours over low heat.
- About 15 minutes before the end of the cooking time, remove the meat and herbs from the sauce and puree the sauce with a hand blender. Put the meat and the vegetables you set aside in the roaster. Season with salt and pepper, season to taste and stew until the end.
Parsley salsa:
- Peel the sonic pods. Finely chop the parsley leaves and shallots separately. Season the shallots with salt and mix with the sugar, then let them steep for about 10 minutes. Mix in the parsley and vinegar.
Potato gratin:
- Peel the potatoes and cut into wafer-thin slices with the grater. Salt the potatoes very well and add a little pepper. Mix together with the sour cream, cream and half of the Emmental. Cut the garlic bulb in half and rub the bottom of the baking dish with it.
- Then pour the potato mixture into the baking dish. Sprinkle evenly with the remaining Emmental. Bake in the oven at 200 degrees on the lowest rack for about 50 minutes.
Roasted rosemary potatoes:
- Wash the potatoes well and cook for about 20 minutes in a saucepan with boiling salted water. In the meantime, peel the clove of garlic. Let the boiled potatoes cool down briefly and cut in halves.
- Then heat 2 tablespoons of oil in a pan and place the rosemary sprig, garlic clove and potatoes in the pan with the cut side down. Season to taste with salt and pepper. Fry the potato halves from below until they are crispy brown.
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