Beef Bourguignon and Potato Dauphinoise
By M&S Food
Published on 19 December 2023
A rich, comforting and French classic, beef bourguignon ticks all the boxes for a fuss-free weekend supper. Chef Michael Caines elevates this to restaurant level with herb-infused, Gruyere cheese-topped gratin dauphinoise on French week for the TV cooking competition Cooking With The Stars brought to you by M&S Food. Short of time? You could serve M&S potato gratin dauphinoise. Looking for more beef recipes? Look no further.Time and servings
2 hrs 15 minsTotal time
4Servings
45 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 3 tbsp vegetable oil
- 1.2 kg M&S Select Farms diced beef
- 300g smoked bacon lardons
- 150g echalion shallots, peeled and sliced into chunky rings
- 200g baby mushrooms
- 6 garlic cloves, crushed
- 3 tbsp plain flour
- 400ml red wine (pinot noir/light red)
- 500ml chicken stock
- 200g frozen Chantenay carrots
- 1 bouquet garni
- 40g flat leaf parsley, leaves chopped
- 40g unsalted butter, softened
- 300g double cream
- 300ml whole milk
- 1 tbsp chopped thyme leaves
- 1 bay leaf
- 1 tsp ground white pepper
- 1 tsp fine salt
- 9 Maris Piper potatoes, peeled and sliced to 5mm thickness
- 50g Gruyère cheese, grated
- 300g fine green beans, trimmed
Method
Step 1
Heat the oil in a large casserole dish set over a medium-high heat. Toss the beef with salt and freshly ground black pepper then add to the pan in batches until brown on all sides. Remove to a large bowl and set aside.Step 2
Add the lardons to the same casserole dish and sauté over a medium heat until golden. Add the shallots, season and sauté for 5 mins. Stir in the mushrooms and 2 crushed garlic cloves for another 3 mins.Step 3
Sprinkle in the flour and whisk for 2 mins before slowly pouring in the red wine. Simmer to reduce by half, then add the stock, carrots and bouquet garni. Return the beef and any resting juices to the dish, stir and reduce the heat to low. Cover with the lid and gently simmer for 1 hr until the meat is tender when pressed with a fork. Check the seasoning and sprinkle in 25g chopped parsley.Step 4
Meanwhile, for the gratin dauphinoise: Heat the oven to 180°C/160°C fan/ gas 4. Rub the base and sides of a 20cm x 30cm ovenproof serving dish (or individual dishes) with 1 crushed garlic clove. Grease the dish with 20g softened butter.Step 5
Put the cream, milk, 2 crushed garlic cloves, thyme, bay leaf, the white pepper and 1 tsp salt in a large pan and bring to the boil. Remove from the heat and leave to stand for 10 mins.Step 6
Layer the potatoes in the dish/ dishes, covering with the cream mixture and seasoning every couple of layers. Top with a neat, uniformed layer of slices, the cheese and a final pour of the cream mixture. Cover the dish/dishes in foil and bake in the oven for 30 mins. Remove the foil and bake for 20 mins more until golden and bubbling. Leave to stand for a few mins then, using a cutter or serving spoon, take out a portion and serve on a side plate.Step 7
For the beans: Bring a large pan of salted water to the boil. Add the beans and blanch for 2-3 mins. Drain and place in the iced water to refresh and keep their colour.Step 8
When ready to serve, melt the remaining 20g butter in a medium frying pan over a low heat. Add the remaining crushed garlic clove and stir in the beans to heat through. Season and sprinkle with 10g chopped parsley.Step 9
Serve the beef bourguignon, garnished with remaining 5g parsley and small plates of gratin dauphinoise and French beans.