Chef Laurence’s Beef & Mushroom Bourguignon with Pommes Puree

Chef Laurence’s Beef & Mushroom Bourguignon with Pommes Puree

195 minutes
15 minutes
180 minutes
4 Servings
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

1. 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.

2. Cover with the red wine, bay leaves & thyme & leave to marinade overnight.

3. Drain using a colander, Keeping the red wine.

4. In a heavy bottomed pan, fry the meat in batches in a little rapeseed oil, once browned transfer to a roasting dish.

5. Repeat until all the meat is well browned, add a splash of red wine to deglaze the roasting pan & add to the meat.

6. 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.

7. Quarter the shiitake mushrooms & add to the pan.

8. Add the plain flour & cook for 1 minute, stirring constantly.

9. Add the tomato puree & cook for 2 minutes to get rid of the raw tomato flavour.

10. Once cooked out, add the beef along with any cooking juices, the rest of the red wine & herbs.

11. 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.

12. In the meantime, peel & quarter the Maris piper potatoes.

13. Boil in heavily salted water until light & fluffy.

14. Drain & leave to steam dry for 5 minutes.

15. Pass through a potato ricer & mix with the soft butter & double cream

16. Season with salt & pepper.

17. In a separate frying pan, cook the bacon lardons on a medium heat until golden & crispy.

18. Half or quarter the button mushrooms depending on their size & add to the lardons along with the pearl onions.

19. Roughly chop the parsley.

20. Remove the beef from the oven, the meat should be like butter at this point.

21. Taste the beef & sauce, if needed add a splash of the Mushroom ketchup & black pepper to adjust the seasoning.

22. To serve, take a generous helping of the mash potato, make a little well in the middle.

23. Place the beef in the well, topped off with the lardon mixture & a sprinkle of parsley.

24. Enjoy!

/ French

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