Boeuf Bourguignon & Parsnip Mash
When the winter weather sets in, this is the comfort food classic that I love to make on a cold winter’s weekend. It’s super easy to put together (browning the meat in small batches being the slowest step) but you are rewarded with the warmth and smells that will spread through the house while it slowly simmers in the oven to it’s rich & rib sticking perfection. Served over a creamy Parsnip & Potato Mash (see recipe below, including both Conventional & Thermomix Methods) and accompanied by a crisp green salad and slices of crusty baguette, winter comfort food doesn’t get any better than this!
1.5 – 2 kg chuck steak,cut into 2.5cm pieces
½ cup flour, to dust
2 tsp salt
3 tsp freshly ground black pepper
3 tbsp olive oil
150g bacon, cut into thick 1.5 cm pieces
1 onion, sliced
1 clove garlic, crushed
1 carrot, chopped into 1.5cm chunks
2 celery sticks, chopped into 1.5cm chunks
2 tbsp tomato paste
1 cup red wine
1 cup beef stock
200g cap mushrooms, whole
8 pickling onions, peeled
1 bay leaf
sprig fresh thyme
zest from 1 lemon, finely chopped
4 tbsp flat-leaf parsley, finely chopped
- Preheat oven to 150C.
- Place flour, salt and pepper in a plastic bag and mix together.
- Add meat to bag and shake until coated with seasoned flour.
- Melt one third (20g) of butter and one third (20ml) oil in a heavy based saucepan and brown meat (in 3 to 4 batches) on all sides – don’t crowd the pan or meat will stew.
- Remove meat from pan, into a large deep casserole dish, and repeat step above until all meat is browned. Add any remaining flour from plastic bag into casserole dish.
- In the same pan the meat was browned in, add the bacon, sliced onion, carrots, celery and garlic to pan. Cook until they are just starting to brown. Add the tomato paste and cook, stirring for several minutes.
- Add the red wine and stock to pan, stirring in all brown bits.
- Pour all this into casserole, and carefully stir in the mushrooms, whole pickling onions, bay leaf, and thyme. Liquid level should be just below the top level of ingredients, so add more if necessary. Cut a circle of baking paper and lay directly onto ingredients.
- Cover casserole dish with a lid or foil and cook in a 150C oven for 2.5 – 3 hours, until meat is tender. Continue to cook longer if you prefer. Season to taste.
- Just before serving, combine chopped lemon zest & parsley and sprinkle over beef bourguignon. Serve on a bed of Parsnip & Potato Mash and with a crisp green salad and slices of crusty baguette.
Parsnip & Potato Mash (Including Thermomix Method)
1kg parsnip, peeled, cored (preferably) and cut into 2cm pieces
400g potatoes, peeled and cut into 2cm pieces
100ml (5 tbsp) cream
60g (3 tbsp) butter
salt & pepper, to taste
3 tbsp plain yoghurt
- Steam parsnip & potato over boiling water in a steamer for 25 minutes, until tender.
- Heat cream and butter in a small saucepan until just boiling.
- Pass the steamed parsnip and potato through a potato ricer (or use a potato masher), into a mixing bowl.
- Gradually mix in the warmed cream/butter mixture and beat until creamy and smooth.
- Stir in yoghurt. Season with salt & pepper. Serve.
- Place 800ml of boiling water into TM bowl.
- Spread parship and potatoes evenly over Varoma trays and steam: 30-40min | VAROMA | SP 1 until tender.
- Remove water from bowl. Insert butterfly, add cream and butter and heat: 3min | 90C | SP2.
- Add steamed parsnip & potato and puree: 1 min | SP4 until smooth.
- Add yoghurt and mix : 30 sec | SP3. Season with salt & pepper.