Boeuf Bourguignon with cauliflower mash


Boeuf Bourguignon with cauliflower mash

Ingredients

4 oz. butter, divided

2 lbs chuck roast, cut into 1.5" (2.5 cm) cubes

5 oz. bacon, cut into smaller pieces

4 oz. pearl onions or yellow onions, cut into smaller pieces

3 garlic cloves, sliced

1 (2¼ oz.) carrot, peeled and sliced

5 oz. (2 cups) mushrooms, sliced

2 cups dry red wine

2 bay leaves

1 tsp dried thyme

salt and ground black pepper

Cauliflower mash

2 lbs cauliflower

3 oz. butter

salt and ground black pepper

Garnish

¼ cup fresh thyme (optional)

Instructions

Place a dutch oven or large heavy-bottomed pot over high heat. Add half of the butter.

Sear the beef in batches; do not add it all to the pot at once as this will cool the cooking surface, and you won't get a nice brown finish on your meat. Season generously with salt and pepper.

Once all the meat is nicely browned, remove it from the pan and set it aside later.

Add the bacon, onion, garlic, carrot, and mushrooms to the dutch oven or pot along with the remaining butter and sear over medium-high heat for a couple of minutes.

Add the seared beef back to the dutch oven. Add wine and seasonings. Stir and bring to a boil.

Lower the heat and let simmer (with the lid on) for 1.5 hours or until the meat is very tender. Check now and then and add water if too much liquid has evaporated. Season with salt and pepper to taste.

While the stew is simmering, make the mash. Rinse and trim the cauliflower and cut into small pieces or florets. You can use both the stem and the leaves.

Boil in lightly salted water for about 8 minutes until the pieces are soft but not mushy. Drain and discard the water.

Add butter and use an immersion blender to reach the desired consistency. A hand-held electric mixer works as well. Season with salt and pepper to taste.

Tip

This recipe also works well with a slow cooker. Follow it as written up until step 6; at that point, put everything in your slow cooker and cook on high for 4 hours or low for 6-8 hours.

  

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