Beef Bourguignon With Parmesan Mash and Melting Pot Shiraz

Beef Bourguignon With Parmesan Mash

Serves: 6-8
Prep Time: 40 minutes
Cooking Time: 120 minutes

Rich, soul-warming, and surprisingly simple – this traditionally French dish remains a cold-weather favourite for a reason! With a generous splash of Tin Shed Melting Pot Shiraz for the pot & the cook, we think this one’s a real crowd-pleaser.

Ingredients

Beef Bourguignon

2kg diced shin beef
4 cups Melting Pot Shiraz (red wine)
100mL vegetable oil
8 strips Linke’s bacon
2 brown onions (or shallots) diced
3 carrots diced
3 sticks celery diced
300g button mushrooms
2 tablespoons garlic (crushed/minced)
½ bunch chopped parsley
5 sprigs thyme
1 400g tinned diced tomato
4 bay leaves
1L beef stock
salt & black pepper

Parmesan Mash

1kg désirée potatoes
150g butter
200mL cream
150g parmigiano reggiano (grated)
salt & pepper

Method

Beef Bourguignon

Heat oil in a heavy bottom pot, add beef and cook until brown. Once cooked, remove beef from heat and set aside. Add vegetables and cook until slightly brown. Add garlic and stir for 1 minute before adding beef back in. Pour Tin Shed Melting Pot Shiraz into the pot and add bay leaves. Reduce by half and add the remaining ingredients. Bring to boil and allow to simmer until beef is tender. Season with salt and pepper.

Parmesan Mash

Cut up potatoes and cover them in cold water. Bring water to boil and allow potatoes to simmer until soft. Drain excess water and mash potatoes. Bring butter and cream to boil in a separate saucepan. Add butter and cream to mashed potatoes. Stir in parmesan and season with salt and pepper.

Top parmesan mash with beef bourguignon, to serve.

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BBQ Lamb Chops & Tarragon Bread Salsa

Clarkey’s done it again. He’s made another big call. This time, he reckons our yet-to-be-released Melting Pot Shiraz will taste amazing with this bold salsa and a juicy barbequed lamb chop! But he was right last time, so we think we can trust his judgement. Good on ya, Clarkey!

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