Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Boeuf Bourguignon Avec Pommes Puree Recipe
    Lost? Site Map

    Boeuf Bourguignon Avec Pommes Puree

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    Halcyon Eve's Note:

    Recipe from Gordon Ramsay. Rich and fabulous! He uses odd cuts that are not as readily available here, but I've used chuck roast with a lot of success. Other ingredients that I couldn't find here in the states were substituted as noted. The times are the ones listed for the recipe, though I found the prep time took me a little longer than the estimate.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 2 1/2 lbs shin beef (I substituted chuck roast) or 2 1/2 lbs beef cheeks (I substituted chuck roast)
    • olive oil
    • 1/4 lb streaky bacon, cut into lardons (I substituted thinly sliced streaky beef for sukiyaki as I don't use bacon)
    • 3/4 lb shallot, peeled and left whole
    • 1 carrot, finely chopped
    • 1 small onion, finely chopped
    • 1 small stalk celery, finely chopped
    • 1/2 lb chestnut mushrooms, quartered (I substituted baby portobello or cremini mushrooms)
    • 1 bouquet garni (1 sprig thyme, 1 bay leaf, and a few stems of parsley tied together)
    • 1 tablespoon tomato puree
    • 750 ml red wine, ideally a burgundy (I used pinot noir)
    • 2 1/2 cups veal stock (I used beef stock) or 2 1/2 cups dark chicken stock (I used beef stock)
    • salt & pepper
    • 3 1/3 lbs potatoes, such as desiree or maris piper (I used Yukon gold)
    • 1/4 lb butter, cut into cubes
    • 1 1/4 cups whole milk
    • 6 tablespoons double cream (I used a local brand of heavy cream with an especially high butterfat content)

    Directions:

    1. 1
      Heat oven to 325°F Heat 1 tbsp olive oil in a large, hot, ovenproof casserole dish. Brown the beef on both sides in the hot dish, in batches if applicable, making sure beef is well browned; if it sticks a little, leave it until it releases. Remove from pan and add another 1 tbsp oil. Brown bacon, then add the vegetables and mushrooms, cooking for about 5 minutes each addition. Add the bouquet garni and cook for an additional 1-2 minutes.
    2. 2
      Add the tomato puree and the wine. Bring to a boil and boil hard for about 10 minutes to reduce a little. Add stock, return the meat to the pan, and bring back to a boil. Season to taste with salt & pepper, then cover and cook in the oven for 3 hours or until the meat is tender.
    3. 3
      Remove the meat to a plate. Strain the liquid and return to the pan. Reserve the bacon and vegetables, but discard the bouquet garni. Bring to a boil and boil until reduced to about 1-1 1/4 cups. Cut the meat into big chunks. Slide the bacon and vegetables into the sauce, followed by the meat, and simmer gently for 5-10 minutes until piping hot.
    4. 4
      When meat is close to done, make the pommes purée. Peel the potatoes and cut into even-sized dice, then cook for about 12-15 minutes in boiling salted water. Drain well, then return to the pan and cook for 1-2 minutes over medium heat with no liquid added (to dry the potatoes). Mash the potatoes thoroughly or press them through a potato ricer back into the pan - they should be very smooth and lump-free. Don't use a food processor, as it will make the potatoes gluey.
    5. 5
      Gradually beat the butter into the potato puree until it starts to look shiny. Heat the milk and cream in a small pan until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. Potatoes should be very creamy in consistency.
    6. 6
      Serve the boeuf bourguignon over the potato puree.
    7. 7
      Excellent with a glass of the same wine used in cooking and with a fresh, crisp salad on the side.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Boeuf Bourguignon Avec Pommes Puree

    Serving Size: 1 (600 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 662.7
     
    Calories from Fat 283
    42%
    Total Fat 31.5 g
    48%
    Saturated Fat 17.0 g
    85%
    Cholesterol 79.1 mg
    26%
    Sodium 359.2 mg
    14%
    Total Carbohydrate 63.4 g
    21%
    Dietary Fiber 6.5 g
    26%
    Sugars 7.2 g
    28%
    Protein 12.3 g
    24%

    The following items or measurements are not included:

    shin beef

    bouquet garni

    veal stock

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes