Beef Bourguignon with Mashed Potatoes

Start making this the night before or at least 8 hours ahead. This recipe sounds complicated but it is really easy if you just follow the instructions!

Mix up the marinade ingredients. Place the beef in a large bowl and add all the marinade ingredients. Cover and marinate beef for at least 8 hours (preferably overnight) in the refrigerator.

Drain off the liquid from the marinade and save it. Using a slotted spoon, remove the peppercorns, onions and garlic. Separate vegetables from the meat and set aside. Dry the meat thoroughly on paper towels.

For the sauce, melt butter and oil in a heavy bottomed saucepan (I use my cast iron Dutch oven). Add in the beef. Cook over a high heat until seared all over, then remove from the pan and set aside (keep warm).

Lower the heat to medium, add the shallots to the saucepan and cook until they just begin to soften.
Stir in all the marinated vegetables and cook for another 3 or 4 minutes. Stir to keep from sticking to pan.

Place the meat back in the pan and season generously with salt and pepper. Stir in the mustard until all the ingredients are coated generously. Pour in the saved marinade liquid and bring it all to a gentle bubble.

Cover with a lid and cook for 1 1/2 to 2 hours.
The sauce should be thick and the meat tender.
Check about 45 minutes into cooking. You may need to add a little water.

Serve with mashed potatoes (recipe below).

MASHED POTATOES

Fill a large pot three quarter’s worth with cold water, bring it to a rolling boil over high heat. Add potatoes in very carefully (use a strainer to lower into the hot water).

Cook the potatoes in salted boiling water for 15-20 minutes until tender. Stir the potatoes occasionally until the water returns to a rolling boil; reduce the heat to low-medium, boiling them “gently,” uncovered. Test for doneness after 20 minutes or so. Stick a fork in the potato and it should slide in easily and not hold on to the potato.

Heat the cream and butter together until the butter is thoroughly melted. Take fresh chives and parsley, blanch them by dropping into the boiling salted water and boil 2 to 3 minutes. Drain and rinse thoroughly under very cold water until completely cooled.

Place blanched herbs in a blender/processor and puree. While motor is still running, slowly add the olive oil to form a smooth puree.

Mash the cooked potatoes, then add butter and cream. Stir thoroughly until you have a smooth paste. Fold in herb puree by hand and season generously with salt and pepper. Mix well.

Place a scoopful on a plate and, using the bottom of a spoon, press in and make a “well” on top of potatoes. Pour the beef bourguignon into the well. Serve with warm crusty French bread and a light salad.

*If using dry chives and parsley, use 3-4 tablespoons each and reconstitute them by placing in a bowl and adding just enough water (1/4 cup) to moisten generously. In about 10 minutes they will be fresh and easier to puree. No need to blanch. Pour off excess water and pat dry before adding to blender.