Beef Bourguignon With Creamy Mash
Take a leaf out of France's book with this melt-in-your-mouth beef bourguignon. You'll stew beef, carrot and garlic in a red wine and thyme stock till tender and rich. Serve over creamy mash and garnish with crispy onions. Bon appétit.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Milk, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Boil a kettle
Season your diced beef with a pinch of salt and pepper and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up until fully coated
Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a generous drizzle of vegetable oil over a high heat
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil
Once hot, add the coated diced beef to the dish and cook for 3-4 min or until browned all over, then remove from the dish and set aside, reserve the dish
Whilst the beef is browning, peel and quarter your shallot[s]
Crush your garlic open by squashing with the side of a knife and discard the skin
Top, tail, peel and chop your carrot[s] roughly
Return the dish to a medium-high heat and once hot, add the chopped shallot, chopped carrot and crushed garlic
Cook for a further 2-3 min or until browned
Meanwhile, dissolve your beef stock mix, red wine paste and tomato paste in 475ml [600ml] [800ml] boiled water – this is your red wine stock
Once the vegetables have browned, return the browned beef to the dish with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 30 secs
Add the red wine stock, bay leaf[ves] and dried thyme and bring to the boil over a high heat
Once boiling, cover the dish with a lid and put in the oven for 1 hour or until the sauce has thickened and the beef is cooked through – this is your beef bourguignon
Once the beef has been in the oven for 40 min, reboil a kettle
Peel your potatoes and chop them into large, bite-sized pieces
Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender
Once done, drain and return to the pot to steam dry
Return the potatoes to a low heat with a large knob of butter and a splash of milk
Season with a pinch of salt and a generous grind of black pepper and mash until smooth – this is your creamy mash
Serve the beef bourguignon over the creamy mash and season with a generous grind of black pepper
Discard your bay leaf[ves]
Garnish with your crispy onions
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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