November 22, 2012 - 11:33 GMT hellomagazine.com Luca and Guglielmo D'Alfonso from The Fumbly restaurant int dublin give us their wholesome recipe for a Beef Bourguignon with Potato and Parsnip Mash as part of Movember, November GALLERY Dish type: Main coursePreparation and cooking time: 3 hours (including stewing time) Serves 6 Ingredients Bourguignon1kg shin of beef, diced 1 stick of cinnamon 1 bay leaf 2 onions 1 leek 4 shallots 3 cloves of garlic 4 carrots, peeled 4 celery sticks 2 400g tins of peeled plum tomatoes 100g mixed mushrooms 1 bunch parsley 50g smoked bacon lardons Sprigs of thyme or rosemary 100g plain flour 1 bottle Chianti or Barolo Extra virgin olive oilCreamy parsnip and potato mash5 large rooster potatoes 4 parsnips 2 red onions The remainder of the red wine from the Bourguignon recipe 20ml balsamic vinegar 1 tsp sugar 50g butter 50g of single cream A little grated nutmeg Olive oil, for fryingMethod For the Bourguignon1. Finely chop the onion, shallots and leek. Roughly chop the carrots and celery. In a stewing pot, heat 50ml of extra virgin olive oil. Add two cloves of the peeled garlic and the smoked bacon lardons. Cook for 3 minutes on a medium heat then add all the chopped vegetables and cook on a low heat for a further 15 minutes. 2. Meanwhile, thinly slice the mushrooms, remaining garlic and the parsley stalks. Put a little olive oil in a frying pan and sweat the garlic and parsley together, taking care not to burn the garlic. Add the mushrooms after a few minutes and cook them on a low heat until softened. 3. Lightly coat the diced shin of beef with the plain flour and add it into the stewing pot along with the thyme, shaking off the excess flour before adding it in. When the meat is seared completely, add the cinnamon stick, bay leaf, and mushroom mix from the frying pan, two tins of plum tomatoes and 400ml of the wine. Season with salt and pepper. Bring the pot to the boil and then cover and put in a preheated oven at 180⁰C for at least 2.5 hours. You will know it is ready when the meat is so tender that it can be broken up easily with a fork. Remove from oven when cooked, check the seasoning and adjust if necessary. For the parsnip and potato mash1. Peel the potatoes and parsnip. Chop roughly and bring to the boil together in salty water. 2. While the potato and parsnip are boiling, chop the red onions and fry them with a dash of olive oil. When softened, add the remainder of the wine, the balsamic and the sugar. Simmer it until it has reduced and tastes sweet. 3. When the potato and parsnip are cooked, drain them in a colander allowing them to steam for a few minutes to release their moisture. Put them back into the pot with the caramelised onions, butter, cream, salt and pepper then grate in a little nutmeg. Blend everything together with a hand blender. Season to taste.
