Julia’s Beef Bourguignon and Garlic Mashed Potatoes



Totally YUMMY!  This Julia’s Beef Bourguignon and Garlic Mashed Potatoes is one of my all-time faves for serving friends on the weekend!  We make this almost every year for friends, and they love it.

Ingredients

FOR THE BEEF BOURGUIGNON
1/2 tbsp olive oil
around 8 ounces of salt pork, any skin removed, and sliced into 1/2-inch strips
3 lbs beef for stew (This will usually be sold in chunks in the meat department; if it's not, cut your meat into about 2-inch chunks. The cuts you're looking for are: rump, chuck, sirloin tip, top round, or bottom round.)
salt and pepper
1 large carrot, sliced
1 red onion, sliced
2 tbsp all-purpose flour
2 and 1/2 cups red wine (preferably a Beaujolais, Cotes du Rhone, Bordeaux-St, Emilion, Burgundy, or Chianti)
1 cup beef stock
1 tbsp tomato paste
1-2 tsp fresh thyme leaves
1-2 dried bay leaves, crumbled
2-3 cloves garlic, smashed

FOR THE ONIONS
1 and 1/2 tbsp unsalted butter
1 and 1/2 tbsp olive oil
about 2 dozen small white boiler onions, peeled
1/2 cup beef stock
3-4 fresh parsley sprigs
2 fresh bay leaves
3-4 fresh thyme sprigs
salt and pepper

FOR THE MUSHROOMS
1 tbsp olive oil
2 tbs unsalted butter
1/2 lb white mushrooms, wiped clean with a damp paper towel

FOR THE GARLIC MASHED POTATOES
2 heads of garlic, cloves separated
4 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup hot whole milk
salt and pepper
2 and 1/2 lbs baking potatoes
4 tbsp unsalted butter
3-4 tbsp heavy cream
1/4 cup minced parsley

Instructions

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