Wednesday, May 12th, 2010

Beef Bourguignon

All Images © Katie Quinn Davies

I bought a Le Creuset pot a few months back when I renovated my house in Melbourne, we completely gutted and re-built the kitchen so I went a bit nuts buying new pots and pans to use proudly in said shiny new kitchen… I have wanted a Le Creuset pot for years and years so I finally bit the bullet and bought one from this wonderful store (they are SO much cheaper than buying direct from the large department stores here in Oz). Anyway, I made a few beef bourguignons last winter as there is no better dish to eat when it’s blowing a gale outside and you’re wrapped up snug in front of the fire. Last year I tried Guillaume Brahimi’srecipe and it is magnificent, the addition of the speck and carrot puree really adds to the intense flavour and was a winner all round.

Autumn is a beautiful time in Sydney but what with winter approaching next month, I thought I’d put my trusty Le Creuset pot a run for it’s money and had a bash today at someone else’s beef bourguignon recipe, this time one of my faves; Gordon Ramsay.

You can find the recipe here

I didn’t make the celeriac mash, I prefer to use good old fashioned, plain mashed potato. I always pass my potatoes through a potato ricer once boiled and then also through tamis sieve, but a plain old sieve will do the job just as well. (I am phobic about lumps in mashed potato after a bad, bad childhood experience…) I then add in a dollop of cream, good knob of butter and a bit of milk, decent amount of salt and pepper, mix it all up and voila! totally smooth, not a lump in sight mashed potato, perfect comfort food :)

7 Responses to “Beef Bourguignon”

  1. May 12, 2010 at 10:48 am

    Hi Katie,

    I stumbled across your blog last year and I instantly loved it. I’m so glad you started blogging again. I really love your photography. Your photos are so beautiful and they are a huge inspiration and pleasure to me!

  2. May 12, 2010 at 12:58 pm

    Excellent photo combination Katie. I would have to agree with you on the cost of Le Creuset. Although there are others that are made similarly and does the same job. Beef bourguignon is one of my favourites to make. Do you put your pepper corns in a sachet? At LeCordon Bleu, they taught us to make a sachet out of leek leaf. We would put our thyme, rosemary, bay leaf and pepper corn all inside a leek leaf and tie it up into a sachet. Works very well and you only pull one thing out of the dish.

  3. May 12, 2010 at 1:21 pm

    Thanks so much Sari, I was looking at your blog the other day, it’s fantastic. Beautiful food shots! I’ll have to try out some of your recipes and photo them, see how I go. I’ve put a link tho it here in the blog list on the bottom right. I’ll be sure to keep up-to-date on what you’re up to.

    Rex, thanks too as ever ;) Yes, I use a little muslin bag for the peppercorns and throw that in with the bouquet garni and scoop both out at the end. Great idea though with the leek leaf, I’ll deffo try that next time. My husband is away in London on business at the moment but he loves beef bourguignon, I’ll make it again when he’s home and use your leek tip ;)

  4. May 12, 2010 at 10:05 pm

    Boeuf Bourguignon is such a wonderful wintry dish. Your childhood experience sure must have been something to make you put the potatoes through a ricer and a sieve! Great site btw I love your pictures and the pieces on packaging. I love food packaging.

  5. May 13, 2010 at 11:23 am

    Wonderful shots, as always! So is Guillaume or Gordon’s recipe the winner?

  6. May 13, 2010 at 11:46 pm

    Hi Katie, Me again – I feel the same way about Le Creusets – they are pricey and when you buy one – it’s like “oooh… so expensive!” but they last forever! Do you know the Patek watch add? You don’t really own one… you just look after it for the next generation! :)

  7. May 14, 2010 at 3:18 am

    Thanks peeps for all taking the time to comment. What’s a blog without comments, keep ‘em coming ;)

    Melissa, I’d tell you what I found in my mashed potato but you’d really prefer that I didn’t… *~*

    Siobhán, Guillaume’s wins I think. I like the inclusion of the pureed carrot he adds into the BB just before serving. It makes for a slightly sweeter dish and adds a tad more ‘comfort factor’.

    Trissa, I agree, there’s something very precious about a Le Creuset. My mother-in-law has 2 of them, both orange and ancient, they’ve really had a decent amount of usage, but that what makes them look so great. The more staining and marks on them, the better I feel.. I’m always trying to steal Sheila’s 2 old pots for photo shoots ;)

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