Beef bourguignon with a creamy AF mash ?
Beef bourguignon is a french beef stew braised in red wine. Keep reading for another easy recipe to try yourself!
600g Chuck beef
1 tbsp olive oil
5 garlic cloves
2tbsp plain flour
3 cups beef stock
2 tbsp tomato paste
12 pearl onions
1 Beef stock cube
2 bay leaves
300g button mushroom
50g salted butter
3 cloves garlic
In a large pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides.
In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
In the last 5 minutes of cooking time, prepare mushrooms: Heat the butter in a medium-sized skillet over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant, then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
Garnish with parsley and serve with mashed potatoes, rice or noodles.
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