Chef Laurence's Beef & Mushroom Bourguignon with Pommes Puree

Preparation time
15 mins
Cooking time
3 hrs
Serves
4

Ingredients

  • 2kg Braising beef
  • 2 bottles red wine (good enough to drink)
  • rapeseed oil
  • 2 shallots
  • 2 cloves garlic
  • 3 carrots
  • 200g button mushrooms
  • 100g shiitake mushrooms
  • 3 bay leaves
  • 100 springs thyme
  • 2 tbsp tomato puree
  • 75g plain flour
  • 500g baby pearl onions
  • 400g diced bacon lardons
  • Handful parsley
  • 1kg Maris piper potatoes
  • 200g butter (soft)
  • 75ml double cream
  • 3 tbsp Geo Watkins mushroom Ketchup
  • Salt & pepper

Method

  • Cut the braising steaks into decent sized chunks, In a large bowl mix with the Geo Watkins mushroom Ketchup ensuring all the beef gets a good coating.
  • Cover with the red wine, bay leaves & thyme & leave to marinade overnight
  • Drain using a colander, Keeping the red wine
  • In a heavy bottomed pan, fry the meat in batches in a little rapeseed oil, once browned transfer to a roasting dish
  • Repeat until all the meat is well browned, add a splash of red wine to deglaze the roasting pan & add to the meat.
  • Roughly dice the carrot & colour in the frying pan in a knob of butter, finely chop the shallots & garlic and cook with the carrot until the begin to colour
  • Quarter the shiitake mushrooms & add to the pan
  • Add the plain flour & cook for 1 minute, stirring constantly
  • Add the tomato puree & cook for 2 minutes to get rid of the raw tomato flavour
  • Once cooked out, add the beef along with any cooking juices, the rest of the red wine & herbs
  • Ensuring it is all well mixed through, put a lid on the pan & place in the oven at around 175 degrees C for approx. 2.5 hours
  • In the meantime, peel & quarter the Maris piper potatoes
  • Boil in heavily salted water until light & fluffy
  • Drain & leave to steam dry for 5 minutes
  • Pass through a potato ricer & mix with the soft butter & double cream
  • Season with salt & pepper
  • In a separate frying pan, cook the bacon lardons on a medium heat until golden & crispy
  • Half or quarter the button mushrooms depending on their size & add to the lardons along with the pearl onions
  • Roughly chop the parsley
  • Remove the beef from the oven, the meat should be like butter at this point
  • Taste the beef & sauce, if needed add a splash of the Mushroom ketchup & black pepper to adjust the seasoning  
  • To serve, take a generous helping of the mash potato, make a little well in the middle
  • Place the beef in the well, topped off with the lardon mixture & a sprinkle of parsley
  • Enjoy!