Boeuf Bourguignon with potato and celery puree

Ingredients for 5 servings:

• 1 ½ kg beef shoulder
• 1 tbsp butter
• 1 ½ tbsp flour
• 1 carrot(s)
• 2 onions, white
• 2 spring onions
• 750 ml red wine (Burgundy)
• 2 glasses of beef stock
• 3 tsp, leveled salt
• 1 tsp black pepper
• 2 sprigs of thyme
• 2 bay leaves
• 200 g bacon
• 400 g mushrooms
• 18 small shallots
• 1 tbsp butter
• 600 g floury potatoes
• 400 g celery
• 60 ml whole milk
• 100 g butter
• 1 tsp salt
• 6 m.-large bunch of carrots
• 1 tbsp sugar
• 1 tbsp butter
• 1 pinch of salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 45 minutes

from the show “The Perfect Dinner” on VOX from 15.01.2025

Finely dice one onion and quarter the other. Roughly chop the carrot and halve the spring onions. Cut the beef into 5-8 cm pieces, leaving the fat on the meat as it adds extra flavor to the sauce. Tie the thyme and bay leaves with string to form a parcel for the bouquet garni. For the side dish, peel the carrots, leaving some of the green stem end. For the beef bourguignon, melt the butter in a large pot (at least 5 liters). Brown the meat pieces on all sides until they begin to brown. Dust the meat with flour, stir well, and add the chopped onions, carrots, spring onions, and quartered onion. Lightly brown everything without burning. Deglaze with red wine and reduce slightly. Then add the beef stock, add the bouquet garni, and season the sauce with salt and pepper. Cover and simmer over low heat for about three hours. Stir occasionally to prevent sticking. After three hours, remove the carrots, spring onions, and onion quarters, as well as the bouquet garni, from the sauce. The finely diced onion remains in the sauce to bind it well. Let the sauce simmer with the lid off for another hour until it has thickened slightly. For the Burgundian garnish, remove the rind from the bacon and cut into strips about 1 cm wide. Clean and quarter the mushrooms. Peel the shallots. Heat the butter in a pan and fry the shallots. Fry the bacon in the same pan until crispy, then add the mushrooms and fry. Just before serving, add the garnish to the beef bourguignon and let it stand for about 10 minutes to allow the flavors to blend. For the glazed carrots, boil the peeled carrots in a pot of water for about 10 minutes until al dente. Just before serving, heat the butter in a pan, add the sugar, and let it caramelize slightly. Toss the carrots in it until shiny and lightly glazed. For the potato and celery mash, peel and roughly dice the potatoes and celery. Cook each separately in salted water for about 20 minutes. Press the potatoes through a ricer. Finely puree the celery in a blender and add to the potatoes. Heat the milk in a small saucepan and melt the butter. Add to the potatoes and celery, season with salt, and mix gently. To serve, divide the potato and celery mash among the plates, arrange the beef bourguignon next to it. Arrange the glazed carrots next to it, and garnish everything with fresh parsley. Iga prepared this recipe as a main course on the show “The Perfect Dinner” – Day 3 in Düsseldorf on Wednesday, January 15, 2025.