Beef Bourguignon with Chanterelle Garnish | Recipeish | Gustus Vitae
Yield: Serves 4.
Time Estimate: 6 Hours, including 5 & 1/2 unattended.
Storage Notes: May be kept covered & refrigerated for up to 3 days.
Difficulty: Easy.
The king of winter meals, our beef bourguignon is everything you want on a frosty evening. Deeply flavorful beef that melts on your fork, a rich, glossy sauce, and earthy caramelized mushrooms, all resting on a fluffy cloud of airy mashed potatoes. This is a cold season classic: serve with a generous pour of good Burgundy, and enjoy a truly spectacular plate.
Ingredients
- 1 Lb skirt steak
- 1 Bottle good Burgundy (or a Californian pinot that's not too fruity)
- 2 Cups chanterelle mushrooms
- 1 Large carrot
- 3-4 Leeks
- 1 Whole tin Taste of Bordeaux
- 2 Tbs Oregano
- 3 Sticks unsalted butter
- 2 Tbs flour
- 3 Large russet potatoes
- 3 Tbs All Purpose Umami seasoning
- 3 Tbs creme fraise
- 2 Tbs sour cream
- 1 Large white onion
- 1 Tsp tomato paste
- 3 Tbs Slow Cooker Superstar seasoning
- 3 Tbs Butcher's Blend seasoning
- 5 Cloves garlic
- 2 Tbs California Sea Salt
- 1 Shallot
- 10 Oz thick cut bacon
- Around 1 Cup olive oil
- Parsley for garnish
- Cut bacon into lardon cubes, around 1/2" x 1/2". Rinse and peel carrot, then dice into cubes. Rinse leeks, cut off and discard outer leaves and top green leaves, and cut into thin slices. Press garlic, and rough chop onions.
- Generously season one side of the skirt steak with Slow Cooker Superstar, flip, and season the other side with Butcher's Blend. Chop into squares around 2" x 2".
- Preheat oven to 350F.
- Bring a large skillet up to high heat, add a touch of olive oil, and drop in lardons. Season with 1 Tbs of All Purpose Umami Seasoning, and cook, stirring regularly, until well browned - about 5 minutes.
- Pour lardons into a dutch oven, like this lovely ceramic one from Emile Henry, and return pan to heat.
- Add another splash of olive oil, wait till the pan is ripping hot and the oil is beginning to smoke, then quickly sear the steak cubes - around 30 seconds per side. Add to dutch oven.
- Deglaze pan with a splash of red wine, and scrape up the fond, pouring everything into the dutch oven. Return to heat, drizzle in olive oil, and cook onions and garlic for about 5 minutes, turning regularly, before transferring to the dutch oven.
- Add a stick of butter to the pan, reduce heat to medium, and cook carrots and leeks until tender - around 5 minutes. Transfer to dutch oven.
- Pour in the remainder of the bottle of burgundy, along with tomato paste and 1/2 Cup of distilled water.
- Sprinkle over a whole tin of Taste of Bordeaux, adding flour and oregano too. Give it stir, crown with lid, and pop in the oven for 5 hours.
- Rinse potatoes, pierce all over with a fork, and microwave for 5 minutes. Flip, and cook a further 5.
- Allow potatoes to cool, rendering 1 stick of butter as you do.
- Scrape insides into a potato ricer. Rice into a large bowl, adding creme fraise, sour cream, melted butter, and California Sea Salt. Fold everything together gently to make it as airy as possible, and reserve.
- At the 5 hour mark, clean and halve your chanterelles, and finely mince shallot.
- Bring your skillet back up to medium, and melt a stick of butter.
- Cook chanterelles and shallots, generously seasoning with All Purpose Umami as you do, until everything is well caramelized. Pop serving bowls and pre-made mashed potatoes in the oven to warm up.
- Remove dutch oven, and gently stir.
- Plate mashed potatoes, then use a slotted spoon to serve the bourguignon, topping with mushroom garnish, and finally spooning bourguignon sauce over everything.
- Serve with generous pours of good Burgundy, and devour.